Mediterranean Salmon Bulgur
with Chickpeas, Zucchini & Grape Tomatoes
You haven’t tasted chickpeas until you’ve tried them roasted. Deliciously crunchy and more than worth the time they spend in a hot oven. In this recipe, they’re roasted with smoked paprika and tossed with toasted bulgur, roasted zucchini and tomatoes, and feta cheese for a mishmash of savory Mediterranean flavors. You likely won’t have leftovers, but if you do, you’ll find the dish tastes even better the next day.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
4 ounce
Grape Tomatoes
¼ ounce
Thyme
1 clove
Garlic
2 unit
Scallions
1 unit
Lemon
1 unit
Chickpeas
1 teaspoon
Smoked Paprika
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains Milk)
10 ounce
Salmon
(Contains Fish)
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Trim and dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.
• Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt and pepper. • Roast on middle rack, tossing halfway through, until tender, 15-20 minutes.
• Meanwhile, drain and rinse chickpeas; dry thoroughly with paper towels. On a second baking sheet, toss half the chickpeas (all for 4 servings) with a large drizzle of olive oil, paprika, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until crisp, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
• While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4 servings), garlic, and scallion whites in a medium pot over medium-high heat; cook until butter melts and garlic is fragrant, 1 minute. • Add bulgur and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until bulgur is lightly toasted, 1-2 minutes.
• Add stock concentrate and 1 cup water (2 cups for 4 servings) to pot with bulgur. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender, 12-15 minutes.
While bulgur cooks, pat chicken or salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down). Cook chicken until cooked through, 3-5 minutes per side; or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.
• Add half the veggies, half the feta, and a squeeze of lemon juice to pot with bulgur; stir to combine. Season with salt and pepper. • Divide between plates or shallow bowls; top with chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.
Slice chicken crosswise or shred salmon with two forks. Stir half into pot with bulgur; top with remaining.
Salmon is fully cooked when internal temperature reaches 145°.
