Bulgur Bowl with Tzatziki & Crispy Chickpeas

Name: Bulgur Bowl with Tzatziki & Crispy Chickpeas with shaved almonds & tomato-cucumber salad
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 can Chickpeas; 150 g Bulgur; 1 sachet(s) Middle Eastern spice mix; 1 piece Tomato; 3 teaspoon Smoked paprika; 1 piece Cucumber; 1 piece Bell pepper; 10 g Shaved almonds; 50 g Tzatziki; 2 tablespoon Olive oil; 2 teaspoon Extra virgin olive oil; 1 teaspoon White wine vinegar; to taste Salt and pepper

with shaved almonds & tomato-cucumber salad

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Tzatziki is a refreshing yogurt-based dip originating from Greece. Rooted in Mediterranean cuisine, it’s believed to have been inspired by ancient Persian and Indian sauces, evolving into a Greek staple.

Tags:

Calorie Smart

•Veggie

•Source of fiber

Allergens:

Tarwe

•Gluten

•Noten

•Amandelnoten

•Ei

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

½ can

Chickpeas

75 g

Bulgur

(Contains: Tarwe, Gluten May be present: Soja)

½ sachet(s)

Middle Eastern spice mix

½ piece

Tomato

1.5 teaspoon

Smoked paprika

½ piece

Cucumber

½ piece

Bell pepper

5 g

Shaved almonds

(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

25 g

Tzatziki

(Contains: Ei, Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

Olive oil

1 teaspoon

Extra virgin olive oil

½ teaspoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2889 kJ

Calories690 kcal

Fat29.4 g

Saturated Fat3.7 g

Carbohydrate71.9 g

Sugar8.4 g

Dietary Fiber21.6 g

Protein24.2 g

Salt0.8 g

Potassium122 mg

Calcium17.9 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Bowl

•Sieve

•Baking Sheet with Baking Paper

•Paper Towel

Cooking Steps

Preheat the oven to 180°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.

Cut the bell pepper into thin strips. Drain and rinse the chickpeas, then pat dry with kitchen paper.
Transfer the bell pepper, chickpeas and smoked paprika to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and roast in the oven 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.

Did you know… cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals, so they're a great way to stay hydrated and get your essential nutrients at the same time.

Serve the bulgur on deep plates. Top with the bell pepper, the chickpeas and the tomato-cucumber salad.
Drizzle with the tzatziki and garnish with the shaved almonds.