• Heat a medium saucepan over medium-high heat. Add bulgur wheat, the water (for the bulgur wheat) and vegetable stock powder, stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes. TIP: The bulgur wheat will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Grate carrot. • Drain and rinse half the chickpeas. • Cut chicken breast into 2cm chunks. • To a medium bowl, add cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.

• When bulgur has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, carrot and chickpeas, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes. • Add Mediterranean seasoning and tomato paste and cook, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer, until slightly thickened, 1-2 minutes.

• Divide bulgur between bowls. Top with Mediterranean chickpeas, chicken and cherry tomato salad. • Crumble over fetta cubes to serve. Enjoy!