Tuna Bulgur Bowl with Greek-Style Cheese
with chickpeas and lemon-tahini dressing
Tags:
High Protein
•High Fibre
Allergens:
Fish
•Wheat
•Milk
•Sesame
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
½ can
Tuna packed in water
(Contains Fish)
75 g
Bulgur
(Contains Wheat May be present Soy)
½ pack
Chickpeas
½ sachet(s)
Middle Eastern spice mix
½ piece
Red onion
⅓ piece
[Persian] cucumber
65 g
Red cherry tomatoes
25 g
Greek-style cheese
(Contains Milk)
½ piece
Lemon
15 g
Tahini
(Contains Sesame)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Red wine vinegar
½ teaspoon
Sugar
⅓ tablespoon
[Plant-based] mayonnaise
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3277 kJ
Calories783 kcal
Fat30.6 g
Saturated Fat8.2 g
Carbohydrate78.7 g
Sugar13.3 g
Dietary Fiber27.3 g
Protein39.4 g
Salt2.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Slice the onion. In a bowl, combine the onion with the vinegar and sugar. Add a pinch of salt and stir to combine.
- Drain the chickpeas and pat dry with kitchen paper.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat and fry the chickpeas for 13 - 15 minutes. Season with salt and pepper. In the last minute, add the Middle-Eastern spices.
2
- Transfer the bulgur to a pot or saucepan and cover with water.
- Crumble in the stock cube and bring to a boil, then allow the bulgur to cook for 10 minutes until done.
- Drain and set aside. Drizzle with extra virgin olive oil to taste.
3
- Cut the lemon into 6 wedges. Drain the tuna.
- In a bowl, combine the tuna with the mayonnaise and the juice of 1 lemon wedge per person. Season with salt and pepper.
- In a small bowl, combine the tahini with per person: the juice of 1 lemon wedge and 1/2 tbsp water.
- Dice the cucumber. Halve the cherry tomatoes.
4
- Serve the bulgur in bowls. Top with the crispy chickpeas, the tuna and the vegetables.
- Crumble over the Greek-style cheese.
- Drizzle over the lemon-tahini dressing.