Chickpeas with bulgur and broccoli in yoghurt-mustard sauce

Ingredients

• Canned chickpeas, rinsed140 g
• Bulgur, cooked120 g
• Frozen broccoli / cauliflower260 g
• Greek yoghurt, lower fat45 g
• Mustard / lemon juice / seasonings10 g

Method

1. Prepare the chickpeas: season with salt, pepper, garlic powder and paprika, then cook them in a non-stick pan or an air fryer.
2. Cook or reheat the bulgur side and the vegetables.
3. Serve in a bowl and add the sauce at the end. For 2 portions, double the quantities and box them.