eCook Meal
Crispy Chickpea & Bulgur Bowl
with pickled cucumber & pesto yoghurt
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R203.42
for 4 servings · R50.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Toasted Coconut Flakes needs 40 gCoconut Flakes 250 g 250 g at R59.99 · 16% of packR9.60
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
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White Wine Vinegar needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
-
Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
Not in the Woolies basket — source these elsewhere:
- Yoghurt Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, 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?
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. 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. 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. 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.
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, 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