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Greek Inspired Bulgur and Chickpea jumble

Greek Inspired Bulgur and Chickpea jumble

with Feta and Courgette Ribbons

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Looking for a tasty midweek dinner option? Try cooking up our Bulgur & Chickpea jumble with Feta in just 20 minutes for a balanced and tasty dinnertime.

Allergens:CeleryCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

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

1 unit(s)

Red Onion

30 grams

Sundried Tomatoes

½ unit(s)


1 bunch(es)


1 pack(s)


1 sachet

Vegetable Stock Powder


120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 punnet(s)

Premium Tomatoes

1 unit(s)


1 block(s)

Feta Cheese


1 bag(s)


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)2565 kJ
Energy (kcal)613 kcal
Fat17.0 g
of which saturates9.0 g
Carbohydrate79 g
of which sugars20.0 g
Protein29 g
Salt3.39 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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a) Halve, peel and chop the red onion into small pieces. b) Roughly chop the sun-dried tomatoes. c) Zest and halve the lemon. d) Pick the mint leaves from their stalks and roughly chop (discard the stalks). e) Drain and rinse the chickpeas.


a) Heat a splash of oil in a saucepan over medium-high heat. b) When hot, add the red onion and sundried tomatoes. c) Add a splash of water, stir and cook until softened, 2-3 mins.


a) Pour the water for the bulgur wheat (see ingredients for amount) into the pan along with the stock powder and bulgur wheat. Stir and bring to the boil. b) Stir in the chickpeas, bring back to the boil and simmer for 1 minute. c) Pop a lid on the pan. d) Remove from the heat and leave to the side for 12-15 mins or until ready to serve.


a) Meanwhile, halve the tomatoes. b) Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre (discard the centre). c) Pop the courgette ribbons in a bowl and season with salt and pepper. d) Add a splash of olive oil and a squeeze of lemon juice. e) Toss to dress the courgette and keep to one side.


a) When the bulgur wheat is cooked, remove the lid and stir through the fresh tomatoes and chopped mint. b) Add a pinch of lemon zest and a good squeeze of lemon juice. c) Taste and add more salt, pepper and lemon to taste.


a) Share the bulgur jumble between your bowls and crumble over the feta. b) Top with the rocket leaves and a neatly arranged portion of courgette ribbons. c) Finish with a drizzle of olive oil. Enjoy!