Roasted Chickpea and Bulgur Bowl with Zucchini, Tomatoes and Feta

This vibrant bowl brings together the best of Mediterranean flavors with a satisfying crunch. Roasted chickpeas, seasoned with smoked paprika, add a delightful crispness that contrasts beautifully with tender bulgur and roasted vegetables.

Perfect for a weeknight dinner, this dish is packed with fiber and protein, making it both delicious and nutritious. The combination of zucchini, grape tomatoes and feta cheese creates a colorful and flavorful meal that will leave you feeling satisfied.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to middle and top positions and preheat to 425°F. Wash and dry all produce. Trim and dice zucchini into 1/2-inch pieces. Halve grape tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.
2. On a baking sheet, toss zucchini and tomatoes with half the thyme leaves and a drizzle of olive oil. Season with salt and pepper. Roast on the middle rack, tossing halfway through, until tender, 15-20 minutes.
3. Meanwhile, drain and rinse chickpeas; dry thoroughly with paper towels. On a second baking sheet, toss chickpeas with a large drizzle of olive oil, smoked paprika and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until crispy, 18-20 minutes. (Chickpeas may pop slightly while roasting.)
4. While chickpeas roast, heat butter, garlic and scallion whites in a medium pot over medium-high heat. Cook until butter melts and garlic is fragrant, about 1 minute. Add bulgur and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until bulgur is lightly toasted, 1-2 minutes.
5. Add stock concentrate and 1 cup water to the pot with bulgur. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender, 12-15 minutes. Drain any excess liquid if necessary. Keep covered off heat until ready to serve.
6. Add half the roasted vegetables, half the feta and a squeeze of lemon juice to the pot with bulgur; stir to combine. Season with salt and pepper. Divide between plates. Top with roasted chickpeas and remaining vegetables. Garnish with scallion greens and remaining feta. Serve.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

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

How do I make this dish vegan?

To make it vegan, omit the feta cheese and use a plant-based butter or additional olive oil instead of butter.

Can I prepare the roasted chickpeas ahead of time?

Yes, roasted chickpeas can be made a day in advance. Store them in an airtight container at room temperature to maintain crispness.