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Prawn and Chickpea Bulgur Salad

Prawn and Chickpea Bulgur Salad

with Mangetout and Zhoug

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This Prawn and Chickpea Bulgur Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 650 caloriesRapid
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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

10 grams

Vegetable Stock Paste

(ContainsCelery)

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

80 grams

Mangetout

1 pack(s)

Chickpeas

150 grams

King Prawns

(ContainsCrustaceans)

1 pinch

Chilli Flakes

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)2274 kJ
Energy (kcal)543 kcal
Fat17.0 g
of which saturates2.3 g
Carbohydrate68.8 g
of which sugars5.9 g
Protein28.4 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Garlic Press
Sieve
Frying Pan
Instructionsarrow up iconarrow up icon
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1

a) Halve, peel and chop the red onion into small pieces.
b) Heat a drizzle of oil in a medium saucepan on medium-high heat.
c) Once hot, add the onion and cook, stirring frequently, until soft, 3-4 mins.

2

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

3

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

4

a) About 5 mins before the bulgur wheat is ready, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the prawns, mangetout and a pinch of chilli flakes (add less if you don't like heat). IMPORTANT: Wash your hands and equipment after handling raw prawns.
c) Cook, stirring, until the prawns are almost cooked and the mangetout is tender, 2-3 mins.

5

a) Add the garlic and cook, stirring, until the prawns are cooked, 1 min. Season with salt and pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

6

a) Once the bulgur is cooked, fluff up with a fork and stir the chickpeas through.
b) Stir in the zhoug style paste, then taste and season with salt and pepper.
c) Divide the bulgur between your plates and top with the prawns and mangetout. Enjoy!