Roasted Spicy Chickpeas with Bulgur

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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: Nut free, Oil free, Vegan
Calories: 476kcal


  • 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


  • 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.


*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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