BULGUR AND CHICKPEA SALAD

Serves 6
  • 200g bulgur
  • 2 garlic cloves, crushed
  • Juice of 2½-3 lemons
  • Salt and black pepper
  • 7 tbsp extra virgin olive oil
  • 1 x 400g tin chickpeas
  • Large bunch flat-leaf parsley (about 250g), chopped
  • Large bunch mint (about 90g), chopped
Soak the bulgur in plenty of cold water for 20 minutes until tender, then drain and squeeze out the excess water. In a bowl, mix the garlic, lemon juice, salt, pepper and olive oil. Soak the drained chickpeas in this for 10 minutes then stir in the bulgur.
Chop the herbs finely and mix them in when you are ready to serve.

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