Chickpea-Powered Mediterranean Bulgur
with Zucchini & Grape Tomatoes
- Milk
- Wheat
You haven’t tasted chickpeas until you’ve tried them roasted. Deliciously crunchy and more than worth the time they spend in a hot oven. In this recipe, they’re roasted with smoked paprika and tossed with toasted bulgur, roasted zucchini and tomatoes, and feta cheese for a mishmash of savory Mediterranean flavors. You likely won’t have leftovers, but if you do, you’ll find the dish tastes even better the next day.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
¼ ounce
Thyme
1 unit
Chickpeas
1 unit
Zucchini
1 unit
Lemon
4 ounce
Grape Tomatoes
1 teaspoon
Smoked Paprika
1 clove
Garlic
2 unit
Scallions
½ cup
Bulgur Wheat
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Trim and dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.
• Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt and pepper. • Roast on middle rack, tossing halfway through, until tender, 15-20 minutes.
• Meanwhile, drain and rinse chickpeas; dry thoroughly with paper towels. On a second baking sheet, toss half the chickpeas (all for 4 servings) with a large drizzle of olive oil, paprika, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until crisp, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
• While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4 servings), garlic, and scallion whites in a medium pot over medium-high heat; cook until butter melts and garlic is fragrant, 1 minute. • Add bulgur and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until bulgur is lightly toasted, 1-2 minutes.
• Add stock concentrate and 1 cup water (2 cups for 4 servings) to pot with bulgur. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender, 12-15 minutes.
• Add half the veggies, half the feta, and a squeeze of lemon juice to pot with bulgur; stir to combine. Season with salt and pepper. • Divide between plates or shallow bowls; top with chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Most customers loved the bold Mediterranean flavors, though a number found the dish mild and suggest adding spice or extra seasoning to taste.
- Ease of prep: Many found it straightforward to make, though several noted it takes longer than the listed prep time — budget extra time on your first try.
- Suggestions: Use the top oven rack for crispier chickpeas, and tent the sheet pan loosely with foil to prevent them from popping all over your oven. A drizzle of yogurt, tzatziki, or sour cream on the side adds a creamy finish that many customers loved; a squeeze of extra lemon or a splash of balsamic can also brighten the flavors.
- Leftovers: This dish keeps well and many customers said it tasted even better the next day — great for work lunches or meal prep 🎉.
- Chickpeas: Make sure chickpeas are thoroughly dried before roasting for the best crunch; some found roasting all the chickpeas (rather than half) gave a more satisfying result.
Reviews from our home cooks
I absolutely loved it! My family had never had anything like it. The bulgur had a much more complex and savory flavor than I imagined and the roasted veggies and feta brightened it up a lot. I personally didn't feel the need for the chickpeas, though if you were interested in adding the additional protein, they did not take away from the meal.
I was shocked with how much I liked this recipe. Usually I'm not a fan of zucchini, but it was wonderful in this. The toasted chickpeas were delicious.
I love this meal, but it definitely takes longer than the 10 minutes of prep listed on the card. Also, I would reorder some of the recipe steps to have the vegetables and chickpeas go in the oven at the same time to improve the timing of the cooking.
Didn't think I could enjoy a meal without meat protein, but this had layers of flavor that just worked together and made this dish very tasty. Especially liked the paprika roasted chickpea.
Loved the taste of bulgur. So easy when you've provided all the ingredients and I don't have to hunt for them in a supermarket. Generous quantity, too. I would make this happily again.
I'm Palestinian so I grew up eating a specific type of Mediterranean food. This dish DOES use Mediterranean ingredients but it's configured in a way that's just really inauthentic. It's definitely enjoyable but it's also a white American's interpretation of Mediterranean food. It's an odd mashing of Arab and Greek that doesn't really exist in the Mediterranean.
This was good. We added chicken so it was more filling than usual, the flavors and textures were nice. But the chickpeas exploded in the oven; I wish there was an alternate cooking method listed
Delicious. Recipe made a generous amount. The zuchinni looked a little past it's prime. Since I was cooking it, it was not a problem. Would order again.
Love this one! We get the chickpeas super crispy in the oven.
Great recipe. Instructions were a little odd? We wind up with extra chickpea and feta for the 2-person portion?
