• Heat a medium saucepan over medium-high heat. Add bulgur wheat, the water (for the bulgur wheat) and half the 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 chickpeas. • In a medium bowl, place 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 carrot, stirring, until tender, 2-3 minutes. • Add chickpeas, garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and remaining vegetable stock pot, until slightly thickened, 1-2 minutes. Season to taste.

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