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Prawn and Chickpea Bulgur Salad

Prawn and Chickpea Bulgur Salad

with Zhoug

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Looking for a quick and tasty midweek dinner option? Try cooking up our Prawn & Chickpea Zhoug Bulgur in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicyUnder 600 calories
Allergens:CeleryCereals containing GlutenCrustaceans

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

1 sachet

Vegetable Stock Powder


120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 clove

Garlic Clove

1 pack(s)


1 pack(s)


150 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)2295 kJ
Energy (kcal)549 kcal
Fat16.0 g
of which saturates2.0 g
Carbohydrate68 g
of which sugars8.0 g
Protein29 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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 mange tout are softened, 2-3 mins. c) Add the garlic and cook, stirring, until the prawns are cooked, 1 minute. Season with salt and pepper. 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!