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
Crispy Chickpea & Bulgur Bowl
with pickled cucumber & pesto yoghurt
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Marrow
- Bulgur Wheat
- Chickpeas
- Coconut Flakes
- Cucumber
- Mint & Fresh Dill (5:5) 10g
- Mixed Herbs
- Radish
- Toasted Coconut Flakes
- White Wine Vinegar
- Yoghurt Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Crispy Chickpea & Bulgur Bowl?
The preparation time for Crispy Chickpea & Bulgur Bowl with pickled cucumber & pesto yoghurt is between 20 and 40 minutes.
What is the total time required to make Crispy Chickpea & Bulgur Bowl with pickled cucumber & pesto yoghurt?
The total time required to make Crispy Chickpea & Bulgur Bowl with pickled cucumber & pesto yoghurt is between 35 and 55 minutes.
How many servings does Crispy Chickpea & Bulgur Bowl provide?
4 servings
What are the main ingredients in Crispy Chickpea & Bulgur Bowl?
Baby Marrow, Bulgur Wheat, Chickpeas, Coconut Flakes, Cucumber, Mint & Fresh Dill (5:5) 10g, Mixed Herbs, Radish, Toasted Coconut Flakes, White Wine Vinegar, Yoghurt Pesto
What is the nutritional information of Crispy Chickpea & Bulgur Bowl?
Calories: 725, Carbs: 89 grams, Fat: grams, Protein: 24.9 grams, Sugar: 13.4 grams, Salt: 251 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?
Baby Marrow, Bulgur Wheat, Chickpeas, Coconut Flakes, Cucumber, Mint & Fresh Dill (5:5) 10g, Mixed Herbs, Radish, Toasted Coconut Flakes, White Wine Vinegar, Yoghurt Pesto
How many calories does Crispy Chickpea & Bulgur Bowl have?
725 calories
How much fat content does Crispy Chickpea & Bulgur Bowl have?
grams
Woolies Products in this dish
