New Chefs get $30 off their first box! Redeem offer

Dairy Free

Vegetarian Mezze Platter

with Tabbouleh, Spiced Chickpeas & Hummus

Cooking time

30 minutes


2 / 4


1041 /serving

Mezze, hailing from the Mediterranean, is a collection of many small dishes similar to tapas, often served at parties and family celebrations. We are presenting our Goodfood version of this festive dish and showcasing fresh tabbouleh overflowing with fresh tomato and cucumber. Next up we have pan fried spiced chickpeas that are the perfect accompaniment. Smooth hummus and warm pita complete this meal. While these elements are distinct on their own, they truly shine when combined together. We have struck the perfect balance between flavour, texture and exoticism with this showpiece!

We will send you:

  • 2 Cucumbers
  • 1 Lemon
  • 1 Tomato
  • 1 Bunch of parsley
  • 540ml Chickpeas (canned)
  • 120g Hummus
  • 78g Bulgur
  • 30g Green olives
  • 2 Pitas
  • 14g Za'atar
  • You will need:

    Medium pot
    Large pan
    Olive oil
    Salt & pepper
    Total Fat
    32 g
    Saturated Fat
    4 g
    1388 mg
    Total Carbs
    152 g
    12 g
    38 g
    28 g
    a picture
    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. Cook (covered), 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.
    a picture
    Mise en place
    While the bulgur cooks, small dice the tomatoes 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.
    a picture
    Cook the chickpeas
    In a large pan, heat a drizzle of olive oil on medium-high. Pat the drained chickpeas dry with paper towels. 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.
    a picture
    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 the oil for 4 portions); season with S&P to taste and toss to combine.
    a picture
    Toast the pita
    In the reserved pan, heat a drizzle of olive oil on medium-high. Working one at a time, add the pitas to the pan and toast, 1 to 2 minutes per side, until warmed through. Transfer to a dry cutting board and cut into wedges.
    a picture
    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 and use it to scoop up the hummus, chickpeas and tabbouleh. Bon appétit!