Broccoli Bulgur Bowl with Crispy Chickpeas
with dill yogurt sauce, shaved almonds & tomato-cucumber salad
Roasting the chickpeas makes this dish extra special! They're also delicious, nutritious snacks, that let you experiment with spices.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ pack
Chickpeas
100 g
Broccoli
75 g
Bulgur
(Contains: Tarwe May be present: Soja)
½ sachet(s)
Middle Eastern spice mix
½ piece
Tomato
1.5 teaspoon
Smoked paprika
½ piece
Cucumber
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ piece
Garlic
2.5 g
Fresh dill
(May be present: Selderij)
5 g
Shaved almonds
(Contains: Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Extra virgin olive oil
½ teaspoon
White wine vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan and cook the bulgur for 10 - 12 minutes, then drain and return to the pot.
- Add the Middle Eastern-style spices and drizzle with extra virgin olive oil as preferred, then mix well to combine. Set aside until serving, covered.
- Meanwhile, cut the head of the broccoli into florets and dice the stem.
- Transfer to one side of a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then roast in the oven for 5 minutes.
- Drain and rinse the chickpeas, then pat dry with kitchen paper.
- Transfer to a bowl and add the smoked paprika, then drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer the chickpeas to the other side of the same baking sheet, then roast for 15 - 20 minutes.
- Meanwhile, dice the cucumber and tomato.
- In a bowl, combine the white wine vinegar with the extra virgin olive oil. Season to taste with salt and pepper.
- Add the cucumber and tomato, then toss well to combine.
- Crush or mince the garlic. Finely chop the dill.
- In a small bowl, combine the yogurt with the garlic, dill and honey. Season to taste with salt and pepper.
- Serve the bulgur on deep plates. Top with the broccoli, the chickpeas and the tomato-cucumber salad.
- Drizzle with the yogurt sauce and garnish with the shaved almonds.
