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Mediterranean Chickpea Bulgur Bowl with Cherry Tomato Salad & Fetta

To amp things up a notch, we've swapped your standard rice for bulgur wheat; a light and nutty grain hailing from the Mediterranean. You've also got yourself some hearty chickpeas, tomato salad and fetta, which are major flavour powerhouses that give you a light, bright and tasty dish! This recipe is under 650kcal per serving.

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Quick Veggie Under 650kcal Climate Superstar New winter-cravings
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 packet bulgur wheat
  • 1.25 cup water (for the bulgur wheat)
  • 1 sachet vegetable stock powder
  • 1 cucumber
  • 1 snacking tomatoes
  • 1 carrot
  • 1 packet chickpeas
  • 1 packet green dressing
  • 1 bag parsley
  • 1 sachet garlic & herb seasoning
  • 1 packet tomato paste
  • 0.5 cups water (for the chickpeas)
  • 1 packet fetta cubes
  • olive oil
  • 2 packets bulgur wheat
  • 2.5 cups water (for the bulgur wheat)
  • 2 sachets vegetable stock powder
  • 2 cucumbers
  • 2 snacking tomatoes
  • 2 carrots
  • 2 packets chickpeas
  • 1 packet green dressing
  • 1 bag parsley
  • 1 sachet garlic & herb seasoning
  • 1 packet tomato paste
  • 1 cup water (for the chickpeas)
  • 1 packet fetta cubes

Instructions

  1. • Heat a medium saucepan over medium-high heat. Add bulgur wheat, the water (for the bulgur wheat) and half the vegetable stock powder. Stir and bring to the boil. Cover with a lid and reduce heat to low.
    • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes.
    TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!
  2. • Meanwhile, thinly slice cucumber into half-moons.
    • Halve snacking tomatoes. Grate carrot. Drain and rinse chickpeas.
    • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.
  3. • When bulgur has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
    • Cook carrot, stirring, until tender, 2-3 minutes.
    • Add chickpeas, garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes.
    • Stir in the water (for the chickpeas) and remaining vegetable stock pot, until slightly thickened, 1-2 minutes. Season to taste.
  4. • Divide bulgur between bowls. Top with Mediterranean chickpeas and cherry tomato salad.
    • Crumble over fetta cubes to serve. Enjoy!