Bulgur and Chickpea Salad with Roasted Vegetables and Herbs

1 T. extra virgin olive oil, divided

1 shallot, minced

2 cloves garlic, minced

½ cup bulgur wheat

2/3 cup water

1, 14 oz. can chickpeas (no salt added), drained and rinsed

1 cup butternut squash, small diced

1 red pepper, seeded and cut into strips

1/3 cup parsley, chopped

2 T. mint, chopped

1 T. fresh lemon juice

¼ t. kosher or sea salt, divided

freshly cracked black pepper

• Preheat oven to 450 degrees. Toss butternut squash and red pepper with ½ T. olive oil, freshly cracked pepper and 1/8 t. salt.
• Roast vegetables for about 15 minutes or until fork tender.
• Meanwhile, bring a small saucepan to medium heat. Add ½ T. olive oil then add shallot and garlic. Cook for 2-3 minutes until soft. Add bulgur, stir, then add 2/3 cup water and turn off heat. Let bulgur steep until it has absorbed all liquid.
• Put bulgur mixture in a large bowl. Add vegetables, chickpeas, herbs, lemon, 1/8 t. salt and freshly cracked pepper.  Stir to combine, serve at room temperature.