Vegetarian Mezze Platter
with Tabbouleh, Spiced Chickpeas & Hummus
Cooking time
30 minutes
Servings
2/4
Calories
930 /serving
Hailing from the Mediterranean world, mezze are small dishes similar to tapas. Tonight, we showcase a meat-free vegetarian platter of such dishes. First we serve up tabbouleh overflowing with fresh tomato and cucumber. Next up we have spiced and pan-fried chickpeas as the perfect accompaniment, and smooth hummus and warm pita complete this meal. While these elements are distinctly delicious on their own, they truly shine when combined!
We will send you:
- 2 Cucumbers
- 1 Lemon
- 1 Tomato
- 1 Bunch of parsley
- 540ml Chickpeas (canned)
- 150g Hummus
- 78g Large-flaked bulgur
- 30g Green olives
- 2 Pita
- 10.5g Mezze spice blend (cinnamon, coriander, cumin, fennel, oregano, sea salt, sesame seeds, star anise, sumac, thyme)
Contains: Sesame Seeds, Wheat
You will need:
Medium pot
Large pan
Strainer
Olive oil
Salt & pepper
Oil
Total Fat
37 g
Saturated Fat
5 g
Sodium
1440 mg
Total Carb
126 g
Sugars
14 g
Protein
32 g
Fibre
25 g
Preparation
Cook the bulgur
In a medium pot, bring 1 cup of salted water to a boil (double for 4 portions). Once boiling, add the bulgur and reduce the heat to medium-low. Cover and cook, 6 to 8 minutes, until the bulgur is tender and the water is absorbed. Fluff the finished bulgur with a fork; transfer to a large bowl and set aside to cool.
Mise en place
While the bulgur cooks, small dice the tomato and cucumbers; combine in a bowl. Juice the lemon. Roughly chop the olives. Drain and rinse the chickpeas. Finely chop the parsley leaves and stems.
Cook the chickpeas
In a large pan, heat a drizzle of oil on medium-high. Pat the drained chickpeas dry with paper towel. Add the chickpeas to the pan; season with ½ the spice blend and S&P. Cook, stirring occasionally, 6 to 7 minutes, until golden brown. Transfer to a plate and reserve the pan.
Make the tabbouleh
While the chickpeas cook, to the bowl of bulgur, add the tomatoes and cucumbers, parsley, as much lemon juice as you’d like and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste and toss to combine.
Toast the pita
In the reserved pan, heat a drizzle of oil on medium-high. Working one at a time, add the pita to the pan and toast, 1 to 2 minutes per side, until warmed through. Transfer to a dry cutting board and cut into wedges.
Plate your dish
Divide the hummus between your plates and spread it out in a large circular shape. Top the hummus with the cooked chickpeas, tabbouleh, olives, a drizzle of olive oil and as much of the remaining spice blend as you’d like. Serve the toasted pita on the side. Bon appétit!
