Buddha Bowl recipe with durum wheat bulgur and chickpeas with bulgur.

Wash, dry, and chop the mint.

Wash and slice the fennel. Place it in a bowl with the juice of half a lemon, 1 tablespoon of olive oil, half of the chopped mint, season with salt and pepper, and let it marinate while you prepare the other ingredients.

In a pot, cook the bulgur in twice its volume of boiling salted water. Cook on low heat for 8 minutes, then cover the pot off the heat and let it steam.

Drain the chickpeas. Sauté them with a little olive oil over high heat for 5 minutes.

Divide the bulgur, chickpeas, and fennel into bowls.

Cut the pomegranate in half and collect the seeds, removing the little white membranes.

Place two tablespoons of fresh cheese in the bowls, then sprinkle with the remaining mint and pomegranate seeds.

To finish, a recipe for a buddha bowl.