What are the main ingredients in Crispy Chickpea & Bulgur Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Crispy Chickpea & Bulgur Bowl?

Calories: 638, Carbs: 83 grams, Fat: grams, Protein: 22.9 grams, Sugar: 11.7 grams, Salt: 234 grams

How do I prepare Crispy Chickpea & Bulgur Bowl?

TOAST: Place the coconut flakes in a pan (with a lid) over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRISPY CHICKPEAS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. BULGUR: Boil the kettle. Place the rinsed bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary and fluff with a fork. Rinse, pick, and roughly chop the mixed herbs. Mix ½ the chopped mixed herbs, the crispy chickpeas, and seasoning through the cooked bulgur wheat. Set aside. BABY MARROW: Place a pan over medium high-heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 2-3 minutes (shifting occasionally). Season. TIME TO EAT: Dish up the herby bulgur in bowls. Top with the baby marrow and the pickled cucumber & radish. Drizzle over the yoghurt pesto. Garnish with the remaining herbs and sprinkle over the toasted coconut flakes. Enjoy, Chef! PICKLE & DRESSING: In a bowl, combine the vinegar with 2 tbsp of water and 2 tsp of sweetener. Toss through the cucumber ribbons, the radish rounds, and seasoning. In a small bowl, loosen the yoghurt pesto with water in 5ml increments until drizzling consistency. Season and set aside.

What should be prepared from my kitchen to make Crispy Chickpea & Bulgur Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Crispy Chickpea & Bulgur Bowl

This dish will bowl you over, Chef, with a base of fluffy bulgur dotted with fresh dill & mint, charred baby marrow, crispy chickpeas, pickled cucumber ribbons & radish rounds, a basil & lemon pesto yoghurt drizzled over and a scattering of golden-toasted coconut flakes.

Crispy Chickpea & Bulgur Bowl

with pickled cucumber & pesto yoghurt

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Bulgur Wheat
Chickpeas
Coconut Flakes
Cucumber
Fresh Mixed Herbs
Mixed Herbs
Radish
White Wine Vinegar
Yoghurt Pesto

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

TOAST
Place the coconut flakes in a pan (with a lid) over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary and fluff with a fork. Rinse, pick, and roughly chop the mixed herbs. Mix ½ the chopped mixed herbs, the crispy chickpeas, and seasoning through the cooked bulgur wheat. Set aside.
PICKLE & DRESSING
In a bowl, combine the vinegar with 1 tbsp of water and 1 tsp of sweetener. Toss through the cucumber ribbons, the radish rounds, and seasoning. In a small bowl, loosen the yoghurt pesto with water in 5ml increments until drizzling consistency. Season and set aside.
BABY MARROW
Place a pan over medium high-heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 2-3 minutes (shifting occasionally). Season.
TIME TO EAT
Dish up the herby bulgur in a bowl. Top with the baby marrow and the pickled cucumber & radish. Drizzle over the yoghurt pesto. Garnish with the remaining herbs and sprinkle over the toasted coconut flakes. Enjoy, Chef!

Coconut Flakes - 10g
Chickpeas - 120g
Bulgur Wheat - 75ml
Mixed Herbs - 8g
White Wine Vinegar - 30ml
Cucumber - 100g
Radish - 20g
Yoghurt Pesto - 70ml
Baby Marrow - 100g

Download the Recipe

Serves 2

TOAST
Place the coconut flakes in a pan (with a lid) over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary and fluff with a fork. Rinse, pick, and roughly chop the mixed herbs. Mix ½ the chopped mixed herbs, the crispy chickpeas, and seasoning through the cooked bulgur wheat. Set aside.
PICKLE & DRESSING
In a bowl, combine the vinegar with 2 tbsp of water and 2 tsp of sweetener. Toss through the cucumber ribbons, the radish rounds, and seasoning. In a small bowl, loosen the yoghurt pesto with water in 5ml increments until drizzling consistency. Season and set aside.
BABY MARROW
Place a pan over medium high-heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 2-3 minutes (shifting occasionally). Season.
TIME TO EAT
Dish up the herby bulgur in bowls. Top with the baby marrow and the pickled cucumber & radish. Drizzle over the yoghurt pesto. Garnish with the remaining herbs and sprinkle over the toasted coconut flakes. Enjoy, Chef!

Coconut Flakes - 20g
Chickpeas - 240g
Bulgur Wheat - 150ml
Mixed Herbs - 16g
White Wine Vinegar - 60ml
Cucumber - 200g
Radish - 40g
Yoghurt Pesto - 140ml
Baby Marrow - 200g

Download the Recipe

Serves 3

TOAST
Place the coconut flakes in a pan (with a lid) over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary and fluff with a fork. Rinse, pick, and roughly chop the mixed herbs. Mix ½ the chopped mixed herbs, the crispy chickpeas, and seasoning through the cooked bulgur wheat. Set aside.
PICKLE & DRESSING
In a bowl, combine the vinegar with 3 tbsp of water and 3 tsp of sweetener. Toss through the cucumber ribbons, the radish rounds, and seasoning. In a small bowl, loosen the yoghurt pesto with water in 5ml increments until drizzling consistency. Season and set aside.
BABY MARROW
Place a pan over medium high-heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 3-4 minutes (shifting occasionally). Season.
TIME TO EAT
Dish up the herby bulgur in bowls. Top with the baby marrow and the pickled cucumber & radish. Drizzle over the yoghurt pesto. Garnish with the remaining herbs and sprinkle over the toasted coconut flakes. Enjoy, Chef!

Coconut Flakes - 30g
Chickpeas - 360g
Bulgur Wheat - 225ml
Fresh Mixed Herbs - 24g
White Wine Vinegar - 90ml
Cucumber - 300g
Radish - 60g
Yoghurt Pesto - 210ml
Baby Marrow - 300g

Download the Recipe

Serves 4

TOAST
Place the coconut flakes in a pan (with a lid) over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary and fluff with a fork. Rinse, pick, and roughly chop the mixed herbs. Mix ½ the chopped mixed herbs, the crispy chickpeas, and seasoning through the cooked bulgur wheat. Set aside.
PICKLE & DRESSING
In a bowl, combine the vinegar with 4 tbsp of water and 4 tsp of sweetener. Toss through the cucumber ribbons, the radish rounds, and seasoning. In a small bowl, loosen the yoghurt pesto with water in 5ml increments until drizzling consistency. Season and set aside.
BABY MARROW
Place a pan over medium high-heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 3-4 minutes (shifting occasionally). Season.
TIME TO EAT
Dish up the herby bulgur in bowls. Top with the baby marrow and the pickled cucumber & radish. Drizzle over the yoghurt pesto. Garnish with the remaining herbs and sprinkle over the toasted coconut flakes. Enjoy, Chef!