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RECIPES
| Calories | 57,16 Kcal |
| Fat | 0,79 g |
| of which saturated fat | 0,19 g |
| Carbohydrates | 10,0 g |
| of which sugar | 2,06 g |
| Proteins | 2,24 g |
| Salt | 0,1 g |
| Calories | 57,16 Kcal |
| Fat | 0,79 g |
| of which saturated fat | 0,19 g |
| Carbohydrates | 10,0 g |
| of which sugar | 2,06 g |
| Proteins | 2,24 g |
| Salt | 0,1 g |
Pre-heat the oven to 200ºC. In a pot, place bulgur and water (two cups of water for each cup of bulgur). Add a pinch of salt and put the lid on. Drain and rinse chickpeas. Distribute them on a baking tray. Add half of the spice mix, a dash of oil and season with salt and pepper. Chop garlic and parsley. Squeeze lemon. In lettuce leaves place bulgur filling and decorate with raw onion, parsley and yogurt dressing. Pre-heat the oven to 200ºC. In a pot, place bulgur and water (two cups of water for each cup of bulgur). Add a pinch of salt and put the lid on. Drain and rinse chickpeas. Distribute them on a baking tray. Add half of the spice mix, a dash of oil and season with salt and pepper. Chop garlic and parsley. Squeeze lemon. In lettuce leaves place bulgur filling and decorate with raw onion, parsley and yogurt dressing.Cooking step by step
The oven:
Heat above and below. 
The bulgur:
Bring to a boil. When it starts to boil, reduce the heat to a minimum and let it boil until the bulgur has absorbed the water. Remove the pot from the heat and let sit with the lid on. 
The chickpeas:
Bake 20 min approx. until “crunchy”.
Stir occasionally. It’s normal that some of them explode! 
Mise en place:
Cut onion into julienne.
Chop tomato.
Heat a dash of oil in a frying pan and sauté garlic, half of the onion and tomato. When it has softened, add the rest of the spices and bulgur. Stir well and set aside. 
The dressing:
Mix yogurt with lemon juice, a dash of olive oil and season with salt and pepper. 
Your meal:
Cooking
step by stepThe oven:
Heat above and below. 
The bulgur:
Bring to a boil. When it starts to boil, reduce the heat to a minimum and let it boil until the bulgur has absorbed the water. Remove the pot from the heat and let sit with the lid on. The chickpeas:
Bake 20 min approx. until “crunchy”.
Stir occasionally. It’s normal that some of them explode! Mise en place:
Cut onion into julienne.
Chop tomato.
Heat a dash of oil in a frying pan and sauté garlic, half of the onion and tomato. When it has softened, add the rest of the spices and bulgur. Stir well and set aside. The dressing:
Mix yogurt with lemon juice, a dash of olive oil and season with salt and pepper. Your meal:
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