Bulgur Bowl with Chickpeas and Tahini-Lemon Dressing
A fresh bowl of nutty bulgur, spiced chickpeas and crisp vegetables, with a creamy tahini-lemon dressing. It is filling, tastes good both cold and warm, and is ready in under 30 minutes.
By yumbelo · 1 servings · 25 minutes
Ingredients
- 70 g Bulgur
- 150 ml Water
- 1 can Canned chickpeas, drained
- 1 tbsp Olive oil
- 0.5 tsp Sweet paprika powder
- 0.5 tsp Cumin
- 0.5 pc Cucumber
- 1 pc Tomato
- 1 tbsp Tahini (sesame paste)
- 1 tbsp Lemon juice
- 0.5 bunch Parsley
- Salt
- Black pepper
Method
- Bring the bulgur to a boil in a small pot with the water and a pinch of salt, then cover and simmer on low heat for about 10 minutes until the water is absorbed.
- Drain the chickpeas and fry them in a pan with one tablespoon of olive oil over medium heat for 5 minutes, until they take on a little color. Season with paprika powder, cumin, salt and pepper.
- Cut the cucumber and tomato into small cubes. Finely chop the parsley.
- For the dressing, stir the tahini with the lemon juice and 2 to 3 tablespoons of water until smooth and creamy. Season with salt to taste.
- Fluff the bulgur with a fork and arrange it in a bowl. Spread the chickpeas, cucumber and tomato on top, sprinkle with the parsley and drizzle the dressing over it.