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Prawn and Chickpea Bulgur Salad

Prawn and Chickpea Bulgur Salad

with Zhoug and Tomato Salsa

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Looking for a tasty midweek dinner option? Try cooking up our Prawn & Chickpea Jumble with bulgur in just 20 minutes for a balanced and tasty dinnertime.

Allergens:CrustaceansCereals containing GlutenCelery

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

150 grams

King Prawns


120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 sachet

Zhoug Style Paste

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)

Red Onion

½ unit(s)


1 clove

Garlic Clove

1 sachet

Vegetable Stock Powder


1 pack(s)


Not included in your delivery

240 milliliter(s)

Water for the Bulgur

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2343 kJ
Energy (kcal)560 kcal
Fat16.0 g
of which saturates2.0 g
Carbohydrate70 g
of which sugars11.0 g
Protein29 g
Salt2.67 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the red onion into small pieces.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.


Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan, add the vegetable stock powder and bring to the boil. 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.


Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon.Cut the tomatoes into quarters.Drain and rinse the chickpeas.Pop the quartered tomatoes into a bowl with a squeeze of lemon juice, olive oil (see ingredients for amounts) and season with salt and pepper. Mix together and set aside.


About 5 minutes before the bulgur wheat is ready, heat a drizzle of oil in a large frying pan over medium high heat.Add the prawns and cook, stirring, until almost cooked, 2 mins.Add the garlic and chickpeas and cook, stirring, until the prawns are cooked and the chickpeas are warmed through, 1-2 mins. Season with salt and pepper.IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


Add the cooked bulgur to the pan with the prawns. Add the zhoug paste, lemon zest and a squeeze of lemon juice and mix together. Taste and season with salt and pepper.


Divide the prawn salad between plates and spoon over the tomato salsa. Enjoy!