bulghur wheat & chickpea salad
packed with
chickpeas are packed with nutrients, in particular iron and a range of B vitamins essential for maintaining energy levels. when choosing chickpeas of the tinned variety aim for chickpeas without added sugar and salt.
makes 6 side servings
- sea salt
- 1½ cups bulghur (approx. 250g)
- 400g tin canned chickpeas (rinsed & drained)
- ½ tsp ground cumin
- 3 tbsp extra-virgin olive oil
- 150g feta (coarsely crumbled)
- 3 tbsp finely sliced sun-dried tomatoes
- 1 small cucumber, (peeled, deseeded & chopped into small chunks)
- 3 tbsp chopped fresh flat-leaf parsley
- 3 tbsp chopped fresh mint
- black pepper
- juice of ½ lemon
make and do
- - bring three cups of water to the boil in saucepan; remove from the heat and stir in 1½ cups of bulghur wheat and a pinch of sea salt
- - cover and let it stand for 15 minutes until the water is absorbed and the bulghur is al dente. drain off any excess liquid and let it rest, fluff it with a fork and combine it with the chickpeas in a large bowl
- - add the cumin, olive oil and lemon and toss through
- - stir in the sun-dried tomatoes, cucumber, parsley, and mint. crumble the feta over the top and serve at room temperature
with a twist
- - roast your own cherry tomatoes in the oven for homemade 'blush tomatoes’ by slicing in half, seasoning with salt and pepper and roasting on a tray in hot oven for 20-25 minutes
