Greek-Style Chickpea Bulgur Bowl

Name: Greek-Style Chickpea Bulgur Bowl with Cherry Tomato Salad & Fetta
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet bulgur wheat; 1.25 cup water (for the bulgur wheat); 1 sachet vegetable stock powder; 1 cucumber; 1 punnet Snacking Tomatoes; 1 carrot; 1 packet chickpeas; 1 packet Green Dressing; 1 bag parsley; 1 sachet mediterranean seasoning; 1 packet tomato paste; ½ cup water (for the chickpeas); 1 packet Fetta Cubes

with Cherry Tomato Salad & Fetta

Up to 180$ + Free Treats / Extras for Life

To amp things up a notch, we've swapped your standard rice for bulgur wheat; a light and nutty grain hailing from the Mediterranean. You've also got yourself some hearty chickpeas, tomato salad and fetta, which are major flavour powerhouses that give you a light, bright and tasty dish!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

bulgur wheat

(Contains: Gluten, Wheat;)

1 sachet

vegetable stock powder

cucumber

1 punnet

Snacking Tomatoes

carrot

1 packet

chickpeas

1 packet

Green Dressing

1 bag

parsley

1 sachet

mediterranean seasoning

1 packet

tomato paste

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

1.25 cup

water (for the bulgur wheat)

½ cup

water (for the chickpeas)

Nutritional Values

Energy (kJ)2092 kJ

Fat11 g

of which saturates3.2 g

Carbohydrate71.4 g

of which sugars14.2 g

Protein21.7 g

Sodium2253 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Heat a medium saucepan over medium-high heat. Add bulgur wheat, the water (for the bulgur wheat) and vegetable stock powder, stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes.

TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Grate carrot. • Drain and rinse chickpeas. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.

• When bulgur has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and chickpeas, stirring, until tender, 2-3 minutes. • Add Mediterranean seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer until slightly thickened, 1-2 minutes.