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RECIPES
| Calories | 86,85 Kcal |
| Fat | 2,17 g |
| of which saturated fat | 1,13 g |
| Carbohydrates | 12,7 g |
| of which sugar | 1,59 g |
| Proteins | 3,40 g |
| Salt | 0,15 g |
| Calories | 86,85 Kcal |
| Fat | 2,17 g |
| of which saturated fat | 1,13 g |
| Carbohydrates | 12,7 g |
| of which sugar | 1,59 g |
| Proteins | 3,40 g |
| Salt | 0,15 g |
Preheat the oven to 220°C, heat above and below. In a pot, combine bulgur with water (2 cups of water for each cup of bulgur) and a pinch of salt. Bring it to a boil, covered. Once it starts boiling, reduce the heat to a minimum. Cook until the bulgur has absorbed the water, which should take 10-12 minutes. Set it aside, covered, in the pot. Peel cucumber, cut it in half lengthwise, and remove seeds with a spoon. Cut it into small cubes. In a small bowl, crumble feta cheese. In a large bowl, place bulgur, cucumber, tomato, scallion (set aside a bit for garnish), and mint. Divide tabbouleh among the plates and place chickpeas and roasted bell pepper strips on top. Preheat the oven to 220°C, heat above and below. In a pot, combine bulgur with water (2 cups of water for each cup of bulgur) and a pinch of salt. Bring it to a boil, covered. Once it starts boiling, reduce the heat to a minimum. Cook until the bulgur has absorbed the water, which should take 10-12 minutes. Set it aside, covered, in the pot. Peel cucumber, cut it in half lengthwise, and remove seeds with a spoon. Cut it into small cubes. In a small bowl, crumble feta cheese. In a large bowl, place bulgur, cucumber, tomato, scallion (set aside a bit for garnish), and mint. Divide tabbouleh among the plates and place chickpeas and roasted bell pepper strips on top.Cooking step by step
The chickpeas:
Drain and rinse chickpeas. Cut bell pepper into strips. Place chickpeas and bell pepper on a baking tray (use parchment paper if you have). Season with sweet paprika, salt, and pepper. Add a dash of oil, mix, and bake until golden, approximately 20-25
min. 
The bulgur:
Mise en place:
Cut tomato into wedges and remove seeds. Cut into small cubes.
Cut scallion at an angle and chop mint.
Grate lemon zest and cut the lemon in half. 
The dressing:
Add Greek yogurt and lemon zest.
Stir and set aside. 
The tabouleh:
Squeeze lemon over it and add a dash of olive oil.
Season with salt and pepper.
Mix everything. 
Your meal:
Finish with the dressing and a sprinkle of scallion. Cooking
step by stepThe chickpeas:
Drain and rinse chickpeas. Cut bell pepper into strips. Place chickpeas and bell pepper on a baking tray (use parchment paper if you have). Season with sweet paprika, salt, and pepper. Add a dash of oil, mix, and bake until golden, approximately 20-25
min. 
The bulgur:
Mise en place:
Cut tomato into wedges and remove seeds. Cut into small cubes.
Cut scallion at an angle and chop mint.
Grate lemon zest and cut the lemon in half. The dressing:
Add Greek yogurt and lemon zest.
Stir and set aside. The tabouleh:
Squeeze lemon over it and add a dash of olive oil.
Season with salt and pepper.
Mix everything. Your meal:
Finish with the dressing and a sprinkle of scallion.
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