Roasted Chickpea and Bulgur Shrimp Salad

Name: Roasted Chickpea and Bulgur Shrimp Salad with Mint and Feta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: ½ cup Bulgur Wheat; 1 unit(s) Chickpeas; 1 unit(s) Shallot; 28 g Sultana Raisins; 1 unit(s) Sweet Bell Pepper; 56 g Baby Spinach; 7 g Mint; 1 unit(s) Lemon; 1 unit(s) Garlic, cloves; 1 tbsp Turkish Spice Blend; ½ cup Feta Cheese, crumbled; 6 tbsp Yogurt Sauce; 285 g Shrimp; 4.5 tbsp Oil*; ½ tsp Sugar*; 1 tbsp Unsalted Butter*; 0.63 tsp Salt*; 0.13 tsp Pepper*

with Mint and Feta

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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.

Ingredients: Shrimp • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • Shallot • Raisin (raisins, cottonseed oil and/or sunflower oil) • Turkish spice blend (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Mint • Garlic.

Allergens:

Hvede

•Schwefeldioxide und Sulfite

•Milk

•Shrimp

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

½ cup

Bulgur Wheat

1 unit(s)

Chickpeas

1 unit(s)

Shallot

28 g

Sultana Raisins

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

7 g

Mint

1 unit(s)

Lemon

1 unit(s)

Garlic, cloves

1 tbsp

Turkish Spice Blend

½ cup

Feta Cheese, crumbled

6 tbsp

Yogurt Sauce

285 g

Shrimp

Not included in your delivery

4.5 tbsp

Oil*

½ tsp

Sugar*

1 tbsp

Unsalted Butter*

0.63 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1050 kcal

Fat55 g

Saturated Fat15 g

Carbohydrate100 g

Sugar20 g

Dietary Fiber19 g

Protein50 g

Cholesterol230 mg

Sodium2540 mg

Trans Fat0.5 g

Potassium1850 mg

Calcium450 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.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Strainer

•Baking Sheet

•Large Bowl

•Zester

•Whisk

•Small Bowl

Cooking Steps

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.

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.)

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 a large bowl, then toss a few times. Set aside.

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.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil and shrimp to the pan. Cook, stirring occasionally, shrimp just turn pink, 3-4 min.** Remove from heat.

Add peppers, spinach, mint and half the chickpeas to the bowl with bulgur.
Drizzle vinaigrette over top, then toss to combine.

Divide bulgur salad between plates. Top with remaining chickpeas.
Sprinkle feta over top.
Drizzle yogurt sauce over top.

If you opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hott, add 1 tbsp (2 tbsp) oil and shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Remove from heat. Proceed with remaining instructions as written.