Roasted Chickpea &Amp; Bulgur Bowl with Zucchini, Tomatoes &Amp; Feta

If you’ve never tried roasted chickpeas, you’re in for a treat. They become delightfully crunchy and nutty, especially when seasoned with smoked paprika. In this recipe, we pair them with toasted bulgur, roasted zucchini and grape tomatoes and tangy feta cheese for a vibrant Mediterranean-inspired bowl.

This dish is not only delicious but also packed with fiber and protein. It’s perfect for a quick weeknight dinner or a make-ahead lunch. The flavors meld beautifully overnight, making leftovers even better the next day.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Drain and rinse the chickpeas. Pat them dry with a clean towel. In a bowl, toss the chickpeas with cooking oil, smoked paprika and a pinch of salt. Spread them on one side of the prepared baking sheet.
3. Trim the ends of the zucchini and cut it into 1/2-inch half-moons. Halve the grape tomatoes. Add the zucchini and tomatoes to the same bowl used for chickpeas, drizzle with olive oil and toss to coat. Spread them on the other side of the baking sheet.
4. Roast the chickpeas and vegetables for 20-25 minutes, until the chickpeas are crunchy and the vegetables are tender and lightly browned. Stir halfway through.
5. While the vegetables roast, prepare the bulgur. In a small saucepan, combine the bulgur, veggie stock concentrate and 1 cup of water. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes, until the bulgur is tender and the liquid is absorbed. Remove from heat and fluff with a fork. Stir in the butter.
6. Thinly slice the scallions. Zest and juice the lemon. Mince the garlic. Pick the thyme leaves from the stems.
7. In a large bowl, combine the cooked bulgur, roasted chickpeas and vegetables, scallions, lemon zest, lemon juice, garlic and thyme leaves. Toss gently to combine.
8. Crumble the feta cheese over the top and serve warm or at room temperature.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or farro. Adjust cooking time and liquid according to the grain’s package instructions.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold as a salad.

Is this recipe vegan?

This recipe contains feta cheese and butter, so it is not vegan. To make it vegan, omit the feta and use a plant-based butter or oil instead.