Bulgur Bowl with Spiced Chickpeas and Lemon Tahini

A fresh bulgur bowl with spiced chickpeas, crisp vegetables and creamy lemon tahini. It takes half an hour to prepare and is ideal as a after-work dinner, also good to take along.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Bulgur (coarse)
• 400 ml Water
• 1 Dose Can of chickpeas (drained)
• 1 Stück Half English cucumber
• 200 g Cherry tomatoes
• 0.5 Stück Red onion
• 100 g Feta
• 0.5 Bund Bunch of parsley
• 1 Stück Lemon
• 2 EL Tahini
• 1 Stück Garlic clove
• 1 TL Sweet paprika powder
• 1 TL Cumin (ground)
• 3 EL Olive oil
• Salt
• Pepper

Method

1. Bring water to a boil in a pot, add the bulgur and a pinch of salt, and simmer over low heat for 10 minutes. Remove the pot from the stove, cover and let it soak for 5 minutes.
2. Rinse the chickpeas and let them drain well. Heat 1 tbsp olive oil in a pan, fry the chickpeas with paprika powder and cumin for 5 to 7 minutes until they are slightly crispy.
3. Cut the cucumber into cubes, halve the cherry tomatoes, finely dice the onion and roughly chop the parsley. Cut the feta into cubes.
4. For the dressing, stir together the tahini, the juice of the lemon, the finely minced garlic clove, 2 tbsp olive oil, 3 tbsp water, salt and pepper until a creamy sauce forms.
5. Fluff the bulgur with a fork and divide it between two bowls. Arrange the cucumber, tomatoes, onion, chickpeas and feta on top.
6. Drizzle the tahini dressing over it, sprinkle with parsley and serve immediately.