Roasted Chickpea and Bulgur Bowl with Zucchini, Tomatoes and Feta

If you think you’ve had chickpeas before, wait until you try them roasted. The oven transforms these humble legumes into crunchy, smoky bites that are absolutely addictive. In this dish, we toss them with smoked paprika and roast until crisp, then combine with toasted bulgur, tender zucchini, sweet grape tomatoes and tangy feta cheese.

Every bite is a mix of textures and Mediterranean flavors-creamy feta, chewy bulgur and those irresistible chickpeas. This bowl is satisfying enough for a main course and makes excellent leftovers (if you have any).

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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

1 unit 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. Dice zucchini into ½-inch pieces. Halve grape tomatoes. Strip thyme leaves from stems. Mince garlic. Thinly slice scallions, separating whites from greens. Halve lemon.
2. On a baking sheet, toss zucchini, tomatoes and half the thyme leaves with a drizzle of olive oil. Season with salt and pepper. Roast on the middle rack, tossing halfway, until tender, 15-20 minutes.
3. Meanwhile, drain and rinse chickpeas; pat very dry 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, until crispy, 18-20 minutes (chickpeas may pop).
4. While chickpeas roast, heat 1 tablespoon 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. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender, 12-15 minutes. Drain any excess liquid if needed. 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 store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. The chickpeas may lose some crunch, but the flavors will meld beautifully.

Is this recipe vegan?

This recipe contains butter and feta cheese. To make it vegan, use olive oil instead of butter and omit the feta or use a vegan alternative.