Roasted Greek Chickpea Bowls
with bulgur tabbouleh

Name: Roasted Greek Chickpea Bowls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1/2 tsp Dill, fresh, finely chopped; 2 tsp Capers, drained and rinsed; 3/4 cup Yogurt, plain or Greek; 1 Tbsp Lemon juice; 1/4 tsp Oregano, dried; 3/4 cup Bulgur, uncooked; 1/4 Onions, medium and red, diced; 8 oz Cucumbers, chopped; 1 Tomatoes, medium, chopped; 1 cup Parsley, fresh, chopped; ~1 1/2 cups Cooked bulgur (ingredients listed separately); 2 Tbsp Oil, olive; 1 Tbsp Lemon juice; 2 cans Beans, garbanzo (14 oz / 397 g), drained and rinsed; 2 Tbsp Oil, cooking; 1 1/2 tsp Oregano, dried; 1 tsp Garlic powder; 1 tsp Paprika, smoked; 1/2 tsp Salt; 1/4 tsp Black pepper; for serving Pita bread (opt)

Active: 30 Total: 30

Original GF Paleo Vegetarian

Tabbouleh serves as a bright and flavorful base for these Greek-inspired chickpea bowls.
Cooking methods: Be sure to taste and season the tabbouleh - seasoning will help to bring out all of its natural flavor.

Ingredients

Metric

Servings:

Lemon-Dill Yogurt Sauce:

Garlic - 1 clove , chopped
Dill, fresh - 1/2 tsp , finely chopped
Capers - 2 tsp , drained and rinsed
Yogurt, plain or Greek - 3/4 cup
Lemon juice - 1 Tbsp
Oregano, dried - 1/4 tsp

Bulgur:

Bulgur, uncooked - 3/4 cup

Tabbouleh:

Onions, medium and red - 1/4 , diced
Cucumbers - 8 oz , chopped
Tomatoes, medium - 1 , chopped
Parsley, fresh - 1 cup , chopped
Cooked bulgur (ingredients listed separately) - ~1 1/2 cups
Oil, olive - 2 Tbsp
Lemon juice - 1 Tbsp

Roasted Greek Chickpeas:

Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
Oil, cooking - 2 Tbsp
Oregano, dried - 1 1/2 tsp
Garlic powder - 1 tsp
Paprika, smoked - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Pita bread (opt) - for serving

Prep

Cook bulgur - (Skip if made ahead for Monday.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
Make sauce- (Skip if made ahead for Monday.) Chop garlic and dill. Combine garlic, dill, capers, yogurt, lemon juice, and oregano (portions for sauce). Season with some salt and pepper. (Can be done up to 5 days ahead)
Onions - Dice onions. (Can be done up to 5 days ahead)
Cucumbers / Tomatoes / Parsley - Prep as directed. (Can be done 1 day ahead)
Make tabbouleh - Combine onions, cucumbers, tomatoes, parsley, and bulgur with olive oil and lemon juice (portion for tabbouleh). (Can be done 1 day ahead)
Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 425F / 218C.
Spread beans out on a sheet pan and toss with cooking oil, oregano (portion for chickpeas), garlic powder, smoked paprika, salt, and pepper. Roast in the oven for 12 to 15 minutes, shaking the pan halfway through cooking.
If serving pita bread, warm according to package directions.
Give tabbouleh a stir and season with some salt and pepper.
Divide tabbouleh between serving bowls. Top with warm roasted chickpeas. Serve Lemon-Dill Yogurt Sauce over top or use it as dip for pita bread. Enjoy!

Reviews

Ratings

0 reviews

Roasted Greek Chickpea Bowls with bulgur tabbouleh