Double Prawn and Chickpea Bulgur Salad

Double Prawn and Chickpea Bulgur Salad

with Zhoug

Custom recipe
Read more

We love good Double Prawn and Chickpea Bulgur Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 sachet

Vegetable Stock Powder


120 grams

Bulgur Wheat


1 clove

Garlic Clove

1 pack(s)


1 pack(s)


300 grams

King Prawns


1 sachet

Zhoug Style Paste

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2489 kJ
Energy (kcal)595 kcal
Fat16.0 g
of which saturates2.0 g
Carbohydrate68 g
of which sugars8.0 g
Protein40 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Halve, peel and chop the red onion into small pieces. b) Heat a drizzle of oil in a medium saucepan over medium high heat. Add the onion and cook, stirring regularly, until soft, 3-4 mins.


a) Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the onion, add the vegetable stock powder and bring to the boil. b) Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Halve the mangetout lenthways. c) Drain and rinse the chickpeas.


a) About 5 minutes before the bulgur wheat is ready, heat a drizzle of oil in a large frying pan over medium high heat. b) Add the prawns and mange tout and cook, stirring, until the prawns are almost cooked, and the mangetout are softened, 2-3 mins. c) Add the garlic and cook, stirring, until the prawns are cooked, 1 minute. Season with salt and pepper. d) IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


a) Once the bulgur is cooked stir the chickpeas through. b) Add the zhoug paste and mix together. Taste and season with salt and pepper.


a) Divide the bulgar between plates, top with prawns and mangetout Enjoy!