Crispy Chickpea Tabbouleh Bowl
Method
Crisp the chickpeas: Preheat the oven to 220°C. Pat the chickpeas dry with a clean towel, then toss with half the olive oil, cumin, smoked paprika, salt and black pepper. Spread on a baking tray and roast for 12–15 minutes, shaking once, until golden and crisp.
Prepare the tabbouleh: Combine the cooked bulgur, cucumber, tomatoes, red onion, parsley and mint in a large bowl. Add the lemon juice, lemon zest and remaining olive oil. Toss gently and season with salt and black pepper.
Build the bowls: Divide the tabbouleh between two wide bowls. Add a generous spoonful of hummus to each and arrange the crispy chickpeas over the top.
Finish: Sprinkle with pumpkin seeds and extra fresh herbs. Serve immediately while the chickpeas are still warm and crunchy.
Vegan option: Naturally vegan — no substitutions needed. For additional protein, add 60 g shelled edamame per serving or replace the bulgur with cooked quinoa. Classic tabbouleh gets a satisfying protein-rich upgrade with oven-crisped chickpeas and creamy hummus. Fresh parsley, mint, cucumber and tomatoes keep the bowl light and refreshing, while bulgur and chickpeas provide plenty of fibre for a filling, wholesome lunch.
Nutrition Facts
Per serving
