Bulgur Wheat Bowl with Roasted Chickpeas & Creamy Feta

This Vegan Grain Bowl is literally one that I eat 2-3 times a week. It is packed with lots of flavor and topped with cooling agents like dill and creamy feta.

This bowl does require a bit of effort, but once you get the hang of it, you'll be multitasking these steps. The end result is absolutely incredible and definitely worth the effort. Enjoy 💚

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Bulgur Wheat Bowl with Roasted Chickpeas & Creamy Feta

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

1 can chickpeas - drained & dried

1 bell pepper - diced

1/2 cup bulgur wheat

1/2 english cucumber diced

10-12 heirloom cherry tomatoes cut in half

2-3 scallions roughly chopped (preserve 1/2 tsp for garnish)

A handful of dill roughly chopped (preserve 1/2 tsp for garnish)

Juice from 1 lemon (preserve 1/4 tsp for dressing)

Zest from 1 lemon (preserve 1/4 tsp for dressing)

2.5 tbsp coconut yogurt

1/2 block of vegan feta (preserve 3 tbsp for dressing)

Seasoning

Salt & Pepper - to taste

1.5 tsp Dried Oregano

2 tsp Garlic Powder

1 tsp Garam Masala

1.5 tsp of Cayenne

^ This seasoning is only for roasted veggies Separate seasoning measurements to add when cooking the bulgur wheat and the finished bowl. See step 2 & 3.

Other

Couple tbsps of Extra Virgin Olive Oil

Directions

1. Preheat oven to 420. Add chickpeas & pepper to bowl. Add a large drizzle of olive oil, seasonings, with salt and pepper to taste. Roast for 12-15 minutes & tossing halfway.

2. Add bulgur wheat to a small pot with 1 cup water, salt to taste, and 1/2 tsp of: garlic powder, oregano and 1/4 tsp of cayenne. Bring to a boil, then cover, and remove of the heat for the water to soak. The bulgur wheat should be done in 6-7 minutes. Once finished, fluff with a fork and set aside.

3. Add cucumber, tomato, and scallions to a large bowl. Then, add your roasted veggies and bulgur wheat. Mix till combined. Add in drizzle of olive oil, feta, dill, lemon zest, lemon juice, 1/2 tsp cayenne & garlic powder, and 1/4 tsp of garam masala.

4. Creamy Feta Dressing: Mix coconut yogurt with 3 tbsp crumbled feta and pinch of salt, 1/4 tsp garlic powder, 1/8 tsp cayenne, 1/4 tsp lemon zest & juice. Add 1/2 tsp of water at a time till the dressing reaches a drizzling consistency.

5. To serve, add to a bowl, drizzle the dressing, and garnish with scallions and dill.

Notes:

- Be careful with cayenne and garam masala as it can definitely overpower the taste of the bowl. You want to add enough that you get a kick, and still be able to taste the bowl.

- If you'd like to make this vegetarian, feel free to use regular feta and sour cream in place of coconut yogurt.