Bulgur Bowl with Chickpeas, Feta and Tahini-Lemon Dressing
A filling bowl with spiced chickpeas, fluffy bulgur and fresh vegetables, finished with a creamy tahini-lemon dressing and feta. Ideal for a quick weeknight dinner, since only a few pots and bowls are needed.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 150 g Bulgur
- 1 can Chickpeas (can, drained)
- 1 pc English cucumber
- 200 g Cherry tomatoes
- 2 pc Carrots
- 80 g Feta
- 2 tbsp Tahini
- 0.5 pc Lemon (juice)
- 1 pc Garlic clove
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Sweet paprika powder
- 0.5 bunch Parsley
- 300 ml Water
- Salt
- Black pepper
Method
- Bring water with a pinch of salt to a boil in a pot, stir in the bulgur, remove the pot from the heat, cover and let it soak for about 10 minutes.
- Drain the chickpeas. Heat olive oil in a pan and fry the chickpeas with cumin, paprika powder, salt and pepper for about 5 minutes until crispy.
- For the dressing, stir the tahini with the juice of half a lemon, the finely grated garlic clove and 3 tbsp cold water until smooth and creamy. Season with salt to taste.
- Cut the cucumber into cubes, halve the cherry tomatoes and grate the carrots. Finely chop the parsley.
- Fluff the bulgur with a fork and divide it between two bowls. Arrange the vegetables, chickpeas and feta on top.
- Drizzle the tahini-lemon dressing over the top, sprinkle with parsley and serve immediately.