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Roasted Spicy Chickpeas with Bulgur
- Serves 2
- 35 Minutes
- Year-round
- Vegan
- 476 Calories
Roasted Spicy Chickpeas with Bulgur Overview
This Roasted Spicy Chickpeas with Bulgur is very quick to prepare, especially if you have pre-cooked beforehand both bulgur and chickpeas. I like to batch cook some grain and legumes for a week and improvise with them daily. It saves tons of time!
So in such a case, you only needed to roast chickpeas with spices, make tahini-lemon dressing and cut some veggies on the side.
I simply added chickpeas and some smoked paprika and chili cayenne powder to a pan and roasted them (and no need to add oil).
Since the first time I have roasted chickpeas this way, I cannot fight the urge to add these to my salads or grains. They are such a flavor booster! They are crunchy and spicy and, of course, add a great load of plant-based protein to the meal!
As of tahini-lemon dressing, it slightly reminds me of a yogurt or tartar dressing, but with a much earthy flavor. It is also very easy to make a batch of this dressing to enjoy later. Here you can find a recipe, that makes a small jar. You can store it for up to 4 days in a fridge.
To keep things healthy, most of the time I would add some greens and veggies on the side. They go especially well with legumes & grains combo, like this Roasted Spicy Chickpeas with Bulgur.
Keep your body nurtured and happy, get a load of them veggies too!
How to Serve Roasted Spicy Chickpeas with Bulgur
The Roasted Spicy Chickpeas with Bulgur are absolutely delicious when served together and topped with some tahini-lemon dressing. As usual, it is advised to add some greens and/or veggies on a side for extra fiber.
Roasted Spicy Chickpeas with Bulgur
Roasted Spicy Chickpeas with Bulgur topped with tahini-lemon dressing is a very hearty meal, perfect for filling you on cold days.
Calories: 476kcal
Ingredients
- 3/4 cup bulgur or 2 cups cooked
- 1 cup cooked chickpeas*
- 1 tsp smoked paprika
- 1/4 tsp chili cayenne powder
- 1 tsp sea salt
- 1/4 cup tahini (sesame seed) paste
- 1/2 cup water
- 3 cloves of garlic pressed
- 1/4 tsp sea salt
- 1-2 tbsp lemon juice
Instructions
- Cook bulgur in a pot with 1 1/2 cups of water and 1 tsp salt until soft - approx 30 mins.
- Roast chickpeas with smoked paprika and cayenne pepper in a pan over medium heat - mix to cover chickpeas in the spices, let all roast for 5-10 mins. Then set aside.
- Prepare tahini dressing: In a blender mix until smooth tahini, water, pressed garlic, salt, and lemon juice. Add more water for desired consistency.
- Serve cooked bulgur topped with roasted chickpeas and drizzle of tahini dressing. Optionally, add a salad on the side. Enjoy while still warm.
Notes
*To cook chickpeas, first soak them for a couple of hours/overnight with a double amount of water. Once soaked, drain and cook for approximately 1h in a slow cook/1h30mins over a stove with a pinch of baking soda and a tsp of salt.
Nutrition Facts:
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