---
title: Chickpea-Powered Mediterranean Bulgur
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chickpea-powered-mediterranean-bulgur-633334461ef63afce30f0c8f
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - Calorie Smart
  - Mediterranean
rating: 4.5
rating_count: 3000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the Mediterranean flavors, especially the roasted chickpeas and zesty lemon
  - theme: Texture
    text: Customers enjoyed the contrasting textures, particularly the crispy roasted chickpeas against tender vegetables and grains
image: "data/recipes/chickpea-powered-mediterranean-bulgur.jpg"
---
Wash and dry all produce. Trim and dice @zucchini{2%pieces} into ½-inch pieces. Halve @grape tomatoes{1%cup}. Strip @thyme{1%bunch} leaves from stems. Peel and mince @garlic{2%cloves}. Trim and thinly slice @scallions{2%stalks}, separating whites from greens. Halve @lemon{1%piece}.

Toss zucchini, tomatoes, and half the thyme leaves on a #baking sheet{} with a drizzle of @olive oil{2%tbsp}. Season with salt and pepper. Roast on middle rack, tossing halfway through, until tender, ~{15%minutes} to ~{20%minutes}.

Meanwhile, drain and rinse @chickpeas{1%can}; dry thoroughly with #paper towel{}. On a second #baking sheet{}, toss half the chickpeas with a large drizzle of @cooking oil{1%tbsp}, @smoked paprika{1%tsp}, and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until crisp, ~{18%minutes} to ~{20%minutes}.

While chickpeas roast, heat @butter{1%tbsp}, garlic, and scallion whites in a #medium pot{} over medium-high heat; cook until butter melts and garlic is fragrant, ~{1%minute}. Add @bulgur wheat{1%cup} and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until bulgur is lightly toasted, ~{1%minute} to ~{2%minutes}.

Add @veggie stock concentrate{1%unit} and @water{1%cup} to pot with bulgur. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender, ~{12%minutes} to ~{15%minutes}.

Add half the veggies, half @feta cheese{½%cup}, and a squeeze of lemon juice to pot with bulgur; stir to combine. Season with salt and pepper. Divide between plates or shallow bowls; top with chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.