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Greek-style Bulgur Chickpea with Feta Cheese

A Mediterranean delight, Bulgur, Chickpeas, with Feta Cheese and Fresh Vegetables

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Oil | Salt | Black pepper | Chopping board | Knife | Cooking pan | Wooden spoon | Grater | Peeler | Bowl

Cooking Instructions


Step 5 : Final Touches

Once the bulgur is fully cooked, remove from heat. Fold in the cherry tomatoes, mint, lemon zest, and juice, seasoning with salt and pepper to taste.

100 g Red Onion
60 g Sundried Tomato
100 g Bulgur Wheat
400 ml Home Made Vegetable Stock
400 g Chickpeas
80 g Red Cherry Tomato
80 g Yellow Cherry Tomato
120 g Fresh Lemon
7 g Mint Leaves
160 g Green Zucchini
40 g Baby Rocket Leaves
40 g Feta Cheese


Dairy, Wheat

Step 1 : Prep the Ingredients

Begin by peeling and finely chopping the onion and roughly chopping the sun-dried tomatoes. Drain the chickpeas and set aside.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté the Bulgur

Stir in the bulgur, toasting for about a minute before pouring in the vegetable stock. Bring to a boil, then reduce to a simmer, covering for 15 minutes. Add the zucchini core and chickpeas into the bulgur mixture, cooking for an additional 5-6 minutes.

Step 2 : Pan-fry the Bulgur

Heat a cooking pan over medium heat and drizzle oil. Once hot, add the onion and sun-dried tomatoes. Add the bulgur and toast for a minute.

Step 4 : Make the Salad

Halve the cherry tomatoes, zest half the lemon, and juice it. Finely chop the mint leaves. Trim the zucchini, creating ribbons with a peeler, stopping at the core, which is then diced. Blanch the zucchini ribbons in hot water for 3 minutes, then drain and squeeze out excess water.

Step 6 : Serve and Enjoy!

To serve, divide the bulgur mixture among plates, with rocket leaves and zucchini ribbons. Finish with crumbled feta cheese on top.


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