Roasted Chickpea and Bulgur Salad
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Roasted Chickpea and Bulgur Salad

Roasted Chickpea and Bulgur Salad

with Mint and Feta

This vibrant salad is bursting with herbaceous goodness and will satisfy vegetarians and non-vegetarians alike! Fibre-dense chickpeas are roasted with spices to add extra oomph!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit(s)


1 unit(s)


28 g

Sultana Raisins

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

7 g


1 unit(s)


1 unit(s)

Garlic, cloves

1 tbsp

Turkish Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

½ cup

Feta Cheese, crumbled

(Contains Milk)

6 tbsp

Yogurt Sauce

(Contains Milk)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

4.5 tbsp


½ tsp


0.13 tsp


0.63 tsp



Nutrition Values

Calories950 kcal
Fat54 g
Saturated Fat14 g
Carbohydrate97 g
Sugar19 g
Dietary Fiber17 g
Protein28 g
Cholesterol50 mg
Sodium1730 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium400 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Small Bowl


Sauté shallots and garlic
  • Place a large bowl in the fridge.
  • Heat a medium pot over medium-high heat.
  • While the pot heats, peel, then mince or grate garlic.
  • Peel, then slice shallot into 1/4-inch half-moons.
  • When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
  • Add shallots. Cook, stirring occasionally, until softened slightly, 2-3 min.
  • Add half the garlic. Cook, stirring often, until fragrant, 30 sec.
  • Add 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
Roast chickpeas
  • Meanwhile, drain and rinse chickpeas, then pat dry with paper towels.
  • Add chickpeas, Turkish Spice Blend and 2 tbsp oil to an unlined baking sheet. Season with pepper and 1/4 tsp salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil and 1/4 tsp salt per sheet.)
  • Roast chickpeas in the top of the oven, stirring halfway through, until golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.) (TIP: Cover loosely with foil or another baking sheet, if chickpeas start popping.)
Cook bulgur
  • Stir bulgur and raisins into the boiling water, then return to a boil. 
  • Remove from heat. Cover and let stand until bulgur is tender and liquid is absorbed, 15-17 min.
  • Fluff bulgur with a fork and season with salt and pepper, to taste.
  • Transfer bulgur to the chilled large bowl, then toss a few times.
  • Place in the fridge, tossing occasionally, until no longer hot.
Prep and make vinaigrette
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Roughly chop mint.
  • Zest, then juice lemon.
  • Add lemon zest, lemon juice, remaining garlic, 1/2 tsp (1 tsp) sugar and 2 1/2 tbsp (5 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
Assemble salad
  • Once bulgur is no longer hot, add peppers, spinach, mint and half the chickpeas to the bowl.
  • Drizzle vinaigrette over top, then toss to combine.
Finish and serve
  • Divide salad between plates. Top with remaining chickpeas.
  • Sprinkle feta over top.
  • Drizzle yogurt sauce overtop.
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