Greek-style bulgur bowl
A Greek salad made filling with bulgur and chickpeas. Everything is chopped and tossed, so it works as a quick dinner or packed up for lunch, as long as you keep the feta separate until the end.
- Time
- 20 min
- Serves
- 2
- Kind
- Grain bowls
- Season
- Summer
Method
- Add the bulgur wheat to a pan with 350 ml of water and a pinch of salt. Bring to the boil, cover and simmer on a low heat for 12 minutes, until tender.
- Pour off any water left in the pan, then spread the bulgur on a plate for 5 minutes so it cools a little and steams dry.
- In the meantime, drain and rinse the chickpeas. Dice the cucumber, halve the cherry tomatoes and slice the red onion finely.
- In a large bowl, mix the chickpeas, cucumber, tomatoes, onion and olives with the olive oil, the juice of the lemon, the dried oregano and a pinch of salt and black pepper.
- Share the bulgur between two bowls and spoon the chickpea salad and its juices on top.
- Crumble the vegan feta over the top and serve.
Tip Make the chickpea salad up to a day ahead and keep the bulgur apart, then combine just before eating so nothing goes soggy.
Per portion
| Energy | 793 kcal |
| Protein | 21 g |
| Carbohydrate | 87 g |
| of which sugars | 12 g |
| Fat | 36 g |
| of which saturates | 15 g |
| Fibre | 18 g |
| Salt | 2.51 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- bulgur wheat150 g
- chickpeas1 tin
- cucumber1
- cherry tomatoes250 g
- red onion1
- olives60 g
- vegan feta100 g
- lemon1
- dried oregano1 tsp
- olive oil2 tbsp
