Roasted Spicy Chickpeas with Bulgur

Name: Roasted Spicy Chickpeas with Bulgur
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

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.

Print Recipe

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.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Middle Eastern

Keyword: Nut free, Oil free, Vegan

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.