A bowl of bulgur wheat is loaded with herby chickpeas, crispy bacon bits, tomatoes, piquanté peppers, and fresh oregano. Drizzled with a zesty yoghurt dressing for added richness. Super quick but super delicious!
Chickpea Salad & Crispy Bacon Bites
Chickpea Salad & Crispy Bacon Bites
with couscous & piquanté peppers
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Bulgur Wheat
- Chickpeas
- Dried Oregano
- Fresh Oregano
- Lemon Juice
- Low Fat Plain Yoghurt
- Piquanté Peppers
- Streaky Pork Bacon
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
HERBY CHICKPEAS
Place a pan over 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. In the final 1-2 minutes, add a knob of butter and the dried oregano. Remove from the pan and season.
COOK THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 200ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-80 minutes. Drain if necessary, fluff with a fork, and set aside.
CRISPY BACON
Return the pan, wiped down, to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
ZESTY DRIZZLE
In a small bowl, combine the yogurt, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALL TOGETHER
In a salad bowl, combine the cooked bulgur wheat, the crispy chickpeas, ¾ of the chopped bacon, the diced tomatoes, the chopped peppers, ½ the rinsed oregano, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Bowl up the loaded bulgur wheat salad, top with the remaining bacon, drizzle over the yoghurt dressing, and garnish with the remaining oregano. Enjoy, Chef!
Chickpeas - 120g
Dried Oregano - 5ml
Bulgur Wheat - 100ml
Streaky Pork Bacon - 3 strips
Low Fat Plain Yoghurt - 40ml
Lemon Juice - 10ml
Tomato - 1
Piquanté Peppers - 15g
Fresh Oregano - 3g
HERBY CHICKPEAS
Place a pan over 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. In the final 1-2 minutes, add a knob of butter and the dried oregano. Remove from the pan and season.
COOK THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 400ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
CRISPY BACON
Return the pan, wiped down, to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
ZESTY DRIZZLE
In a small bowl, combine the yogurt, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALL TOGETHER
In a salad bowl, combine the cooked bulgur wheat, the crispy chickpeas, ¾ of the chopped bacon, the diced tomatoes, the chopped peppers, ½ the rinsed oregano, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Bowl up the loaded bulgur wheat salad, top with the remaining bacon, drizzle over the yoghurt dressing, and garnish with the remaining oregano. Enjoy, Chef!
Chickpeas - 240g
Dried Oregano - 10ml
Bulgur Wheat - 200ml
Streaky Pork Bacon - 6 strips
Low Fat Plain Yoghurt - 80ml
Lemon Juice - 20ml
Tomato - 1
Piquanté Peppers - 30g
Fresh Oregano - 5g
HERBY CHICKPEAS
Place a pan over 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. In the final 1-2 minutes, add a knob of butter and the dried oregano. Remove from the pan and season.
COOK THE BULGUR
Boil the kettle. Place the 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, fluff with a fork, and set aside.
CRISPY BACON
Return the pan, wiped down, to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
ZESTY DRIZZLE
In a small bowl, combine the yogurt, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALL TOGETHER
In a salad bowl, combine the cooked bulgur wheat, the crispy chickpeas, ¾ of the chopped bacon, the diced tomatoes, the chopped peppers, ½ the rinsed oregano, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Bowl up the loaded bulgur wheat salad, top with the remaining bacon, drizzle over the yoghurt dressing, and garnish with the remaining oregano. Enjoy, Chef!
Chickpeas - 360g
Dried Oregano - 15ml
Bulgur Wheat - 300ml
Streaky Pork Bacon - 9 strips
Low Fat Plain Yoghurt - 125ml
Lemon Juice - 30ml
Tomatoes - 2
Piquanté Peppers - 45g
Fresh Oregano - 8g
HERBY CHICKPEAS
Place a pan over 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. In the final 1-2 minutes, add a knob of butter and the dried oregano. Remove from the pan and season.
COOK THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 800ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
CRISPY BACON
Return the pan, wiped down, to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
ZESTY DRIZZLE
In a small bowl, combine the yogurt, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALL TOGETHER
In a salad bowl, combine the cooked bulgur wheat, the crispy chickpeas, ¾ of the chopped bacon, the diced tomatoes, the chopped peppers, ½ the rinsed oregano, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Bowl up the loaded bulgur wheat salad, top with the remaining bacon, drizzle over the yoghurt dressing, and garnish with the remaining oregano. Enjoy, Chef!
Chickpeas - 480g
Dried Oregano - 20ml
Bulgur Wheat - 400ml
Streaky Pork Bacon - 12 strips
Low Fat Plain Yoghurt - 160ml
Lemon Juice - 40ml
Tomatoes - 2
Piquanté Peppers - 60g
Fresh Oregano - 10g
Woolies Products in this dish
