Herbed Bulgur Bowl w/ Roasted Broccolini & Crunchy Chickpeas


I have to warn you…there are about four different recipes within this recipe. I have sort of made, what I would call, an epic combination of all of my favorite things. Not to worry, the entire dish comes together in about 45 minutes if you are starting from scratch. It isn’t at all arduous, but each component is so delightful it is worth the extra steps to fuse them all together into this legendary bowl. Yes, I just used the word legendary to describe my lunch. It is honestly one of the best salad medleys I have ever tasted. This is one for the books, people. The roasted broccolini is super simple to make, the recipe yields about three ingredients, and I often prepare it as a side dish with dinner. The dressing recipe is my go-to herb vinaigrette that is wonderful in any salad composed of some sort of whole grain (i.e. farro, quinoa, couscous, brown rice, millet, barley…). Oh, and the crispy chickpeas?? If you don’t always have a batch lying around in your house, then you are truly missing out on one of the most flavorful crunchiest snack. They are so worth the some-what long roast period that they demand for that crackling bite. Chickpeas are super healthy and a great way to get more fiber into your snack time munch. I put them on everything: salads, pastas, soups… and you can even make them sweet and put them on your favorite dessert! 











Herbed Bulgur Bowl w/ Roasted Broccolini & Crunchy Chickpeas

Serves 4

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Total Time
45 min

Total Time
45 min

For the Crispy Chickpeas
  1. 1 15oz can Organic Garbanzo Beans
  2. 1 TBSP extra-virgin olive oil
  3. 1/2 tsp garlic powder
  4. 1/2 tsp curry powder
  5. 1/4 tsp salt
  6. 1/4 tsp pepper
  7. 1/4 tsp cumin
  8. 1/4 tsp dried thyme
  9. 1/4 tsp chipotle chile powder, optional
For the Roasted Broccolini
  1. 16oz broccolini, stems trimmed off, cut into florets
  2. 2 TBSP extra-virgin olive oil
  3. juice from a lemon
  4. 2 garlic cloves, minced
  5. 1/2 tsp salt
  6. 1/2 tsp pepper
For the Herbed Bulgur
  1. 1 8.8oz package Bulgur ( I buy the quick cooking kind from Trader Joe’s)
  2. 1 handful fresh basil
  3. 1 handful fresh parsley
  4. 2 garlic cloves, chopped
  5. zest and juice from a small lemon
  6. 1/4 cup extra-virgin olive oil
  7. 1/4 tsp salt
  8. 1/4 tsp pepper
  9. 1/4 tsp red pepper flakes
For the Bowl
  1. 1 cup pomegranate seeds
  2. 1 avocado, sliced
For the Crispy Chickpeas
  1. Preheat the oven to 400. Pour the can of garbanzo beans into a fine mesh sieve and rinse and drain the beans a few times very well. Place them onto a paper towel and dry them completely. Once dried, add to a small bowl and toss them with the olive oil and all the spices. Spread them out on rimmed baking sheet and bake for 45 minutes, rotating the beans about every 15 minutes with a spatula. Set aside.
For the Roasted Broccolini
  1. Add the trimmed florets to a medium bowl and toss with the minced garlic, olive oil, lemon juice, salt and pepper. Place the florets onto a rimmed baking sheet and bake for 20 minutes or until the edges are crispy ( I roasted my broccolini along side the chickpeas to minimize bake times). Once roasted, let cool slightly and set aside.
For the Herbed Bulgur
  1. Prepare bulgur per package directions. Drain and set aside back into the pot you cooked it in. In the bowl of a food processor, blender, or vitamix; add the basil, parsley, garlic, lemon juice and zest, salt, pepper, and red pepper flakes and pulse a few times to combine. While the blade is running pour in the olive oil (I like to leave this dressing pretty chunky, not blending the herbs too much). Pour the herb dressing onto the warm bulgur and mix well.
To assemble your bowl
  1. Add about 1/2 cup of the herbed bulgur to the bottom of the bowl. Top with a few roasted broccolini florets, a few slices of avocado, about 1/4 cup pomegranate seeds, and about 1/4 cup crispy chickpeas. Enjoy!
  1. The Crispy Chickpeas can be made up to three days ahead of time and will stay crispy in an airtight ziplock bag at room temperature.
  2. The Herb Dressing can be made in advance as well. Store in an airtight container in the fridge for up to three days.
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One Response to "Herbed Bulgur Bowl w/ Roasted Broccolini & Crunchy Chickpeas"

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  1. judy

    7 March, 2014 at 7:06 am

    Making this today! Thank you Michelle for making my journey into being a vegan a flavorful one. 🙂 xoxo


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