Mediterranean Chickpea and Bulgur Bowl with Tahini Dressing
Bulgur and chickpeas tossed with cucumber, tomatoes, onion, parsley, and a tahini lemon garlic dressing.
- 150 g bulgur wheat
- 400 g tinned chickpeas
- 200 g cucumber
- 200 g cherry tomatoes
- 80 g red onion
- 30 g fresh parsley
- 40 g tahini
- 1 whole lemon
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 whole garlic clove
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Add to a shopping listHow the shopping list works →- Step 1
Rinse bulgur wheat and place in a bowl with 300ml boiling water. Cover and let stand for 20 minutes until tender.
- Step 2
Meanwhile, drain and rinse chickpeas, then pat dry with kitchen paper.
- Step 3
Heat 1 tbsp olive oil in a large pan over medium-high heat. Add chickpeas and cumin, cook for 5-6 minutes until lightly golden.
- Step 4
Dice cucumber and halve cherry tomatoes. Finely slice red onion and roughly chop parsley.
- Step 5
For the dressing, crush garlic and whisk with tahini, lemon juice, remaining olive oil, and 2-3 tbsp water until smooth.
- Step 6
Fluff bulgur with a fork and divide between bowls.
- Step 7
Top with spiced chickpeas, cucumber, tomatoes, red onion, and parsley.
- Step 8
Drizzle with tahini dressing and serve immediately.
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