Middle Eastern Chickpea Bowls
with Feta & Hummus
Cooking time
15 minutes
Servings
4
Calories
560 /serving
These veggie bowls are an opportunity for DIYK cooking: do it yourself, kids! They can help layer each serving with a swoosh of hummus, followed by bulgur and sautéed chickpeas, tangy with sumac and warm spices. A crisp and sweet salad meets nibbles of feta for the finish.
We will send you:
- 200g String peas (sugar snap peas or snow peas)
- 1 Lemon
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 280g Cherry tomatoes
- 120g Hummus
- 398ml Chickpeas (canned)
- 160g Bulgur
- 60g Feta
- 10.5g Lebanon & Beyond spices (sumac, salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid, sea salt flakes)
Contains: Milk • Sesame • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
22 g
Saturated Fat
4 g
Sodium
700 mg
Total Carb
72 g
Sugars
7 g
Protein
21 g
Fibre
21 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ⅓ of the spices, 1 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Fluff the bulgur.
Sauté the chickpeas
- Meanwhile, drain and rinse the chickpeas.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chickpeas, ½ the remaining spices and S&P.
- Sauté, 2 to 3 min., until warmed through.
Mise en place
- Juice the lemon.
- Halve the tomatoes.
- Remove the stem ends of the string peas; cut crosswise into thirds.
Make the salad
- In a large bowl, combine the lemon juice, 2 tbsp oil, the remaining spices and S&P.
- Add the baby greens, tomatoes and string peas; toss well.
Plate your dish
- Divide the hummus between your bowls and spread out in a circular motion.
- Top with the bulgur, salad and chickpeas.
- Garnish with the cheese. Bon appétit!
