Spinach Salad with Bulgur, Roasted Chickpeas, and Hemp

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 people
This salad makes a great side dish as well as a main. With it's roasted chickpeas you can expect a pleasant crunch with every bite. Don't forget to sprinkle with hemp!

How It's Made: The Salad


  • 1/2 cup of bulgur
  • 1 cup of water
  • 1 garlic clove
  • 1 can of chick peas
  • 1 teaspoon of ground cumin seeds
  • 1/2 teaspoon of paprika
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of chili powder
  • 1/4 teaspoon of Salt
  • 1 stick of celery
  • 2 cups of spinach
  • 3 tablespoons of Hemp Seeds


  1. Grate the garlic.
  2. In a pot, heat the olive oil. Add the grated garlic and bulgur. Stir until bulgur is completely coated in oil.
  3. Add water, salt and pepper (to taste), bring to a boil, then reduce heat. Cook until all water has been absorbed (about 5 to 10 minutes). Remove from heat, cover, and let sit for another 10 minutes.
  4. While the bulgur is cooking, mix together the chickpeas, spices and a tablespoon of olive oil in a salad bowl. On a parchment paper lined baking sheet, spread the chickpeas and cook in the oven for 15 minutes at 350°F. Let cool for a few minutes.
  5. Finely chop the celery.
  6. Toss the bulgur, chickpeas, celery and spinach together. Add the vinaigrette and toss lightly. Serve sprinkled with hemp seeds.

How It's Made: The Vinaigrette


  • 1/2 tablespoon of sesame seeds
  • 1/2 tablespoon of sumac
  • 1 garlic clove
  • 4 tablespoons of olive oil
  • Juice of 1/2 lime


  1. Grate the garlic then mix all ingredients together.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.