This colourful bowl is a true taste explosion! Spicy Red Hot Jalapeñnos are the centrepiece of this salad full of roasted chickpeas, courgette, radish, carrot and bulgur.
Preheat the oven to 200°C. Mix the chickpeas with olive oil, paprika and a pinch of salt and roast in the oven for about 20 minutes until crispy. Halfway through, add the courgette slices and let them roast along with them.
Meanwhile, cook the bulgur according to the instructions on the packet. Drain, let cool slightly and season with a little lemon juice and pepper.
Then bake the Red Hot Jalapeños in the oven, air fryer or deep fryer. The correct baking times are indicated on the packaging.
Meanwhile, make the dressing by mixing yoghurt, tahini, lemon juice and garlic powder. Add a little water if necessary for a thinner consistency.
Then assemble the bowl: start with a base of bulgur, and spread the roasted chickpeas, courgette, slices of carrot and radish on top. Place 3 warm jalapeños in the middle and finish with sprouts and a scoop of the fresh tahini yoghurt sauce. Enjoy!