eCook Meal
Chickpea Salad & Crispy Bacon
with couscous & piquanté peppers
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!
Serving guide
Choose your portion size.
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, 6-8 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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R121.08
for 4 servings · R30.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Piquanté Peppers needs 60 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 15% of packR8.85
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
Not in the Woolies basket — source these elsewhere:
- Streaky Pork Bacon - 12 strips
- Dried Oregano
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chickpea Salad & Crispy Bacon?
The preparation time for Chickpea Salad & Crispy Bacon with couscous & piquanté peppers is between 15 and 30 minutes.
What is the total time required to make Chickpea Salad & Crispy Bacon with couscous & piquanté peppers?
The total time required to make Chickpea Salad & Crispy Bacon with couscous & piquanté peppers is between 30 and 45 minutes.
How many servings does Chickpea Salad & Crispy Bacon provide?
4 servings
What are the main ingredients in Chickpea Salad & Crispy Bacon?
Bulgur Wheat, Chickpeas, Dried Oregano, Lemon Juice, Oregano, Piquanté Peppers, Streaky Pork Bacon, Tomato, Yoghurt
What is the nutritional information of Chickpea Salad & Crispy Bacon?
Calories: 734, Carbs: 104 grams, Fat: grams, Protein: 33.1 grams, Sugar: 9 grams, Salt: 536 grams
How do I prepare Chickpea Salad & Crispy Bacon?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Chickpea Salad & Crispy Bacon?
Bulgur Wheat, Chickpeas, Dried Oregano, Lemon Juice, Oregano, Piquanté Peppers, Streaky Pork Bacon, Tomato, Yoghurt
How many calories does Chickpea Salad & Crispy Bacon have?
734 calories
How much fat content does Chickpea Salad & Crispy Bacon have?
grams