Skip to main content
LoginSign Up
Skillet-Crisped Chickpeas and Herbed Yogurt Pilaf

Skillet-Crisped Chickpeas and Herbed Yogurt Pilaf

By Milk StreetMarch 26, 2025

  • Makes
    4-6 servings
  • Cook Time
    45 minutes

Not another boring grain salad! Skillet crisping chickpeas until crunchy-savory-spicy adds bold texture and flavor to paprika spiked bulgur. And sumac- and herb-spiked Greek yogurt ties it all together with creamy and tangy notes. Be sure to use coarse bulgur, which absorbs liquid differently and has more resilience and chewiness than fine or medium bulgur.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 3

    large shallots, finely chopped

  • Kosher salt and ground black pepper

  • 1½

    cups coarse bulgur

  • 1

    teaspoon smoked paprika

  • ¾

    teaspoon ground cumin

  • 1

    cup plain whole-milk Greek yogurt

  • 2

    tablespoons lemon juice

  • 1

    teaspoon ground sumac (optional)

  • ½

    cup finely chopped fresh dill

  • ¼

    cup finely chopped fresh chives

  • Crispy spiced chickpeas

Step 1

In a large saucepan over medium, heat the oil until shimmering. Add the shallots and ½ teaspoon salt; cook, stirring, until browning, about 5 minutes. Add the bulgur, paprika and cumin; cook, stirring, for 1 minute. Stir in 2¼ cups water then simmer over medium-high. Cover, reduce to medium-low and cook until the bulgur is tender and has absorbed the liquid, 15 to 17 minutes. Off heat, uncover and drape a kitchen towel over the pan. Re-cover and let stand 5 minutes.

Step 2

Meanwhile, in a small bowl, stir the yogurt, lemon juice, sumac (if using), half the dill and half the chives. Using a fork, fluff the bulgur. Stir in the remaining dill and chives. Taste and season with salt and pepper. Transfer to a serving dish. Top with the chickpeas and dollop with a few spoonfuls of the yogurt mixture. Serve the remaining yogurt mixture on the side.