Chickpea and bulgur salad

Food Recipes from around the world

Category: Salad - (674)
Origin: Palestine
Source: Yasmin Khan

Nutty and flavoursome, herby and zingy, this makes a great side dish for roasted meat and fish. Try it with lemon, cumin and green chilli sea bass, or slow-roast shoulder of lamb with Palestinian spices. It is also lovely on its own as a light vegetarian main dish. Serves 2–3 as a main, 4–6 as part of a spread

Ingredients:

- coarse bulgur wheat 175g
- sea salt and freshly ground black pepper
- chickpeas 400g tin, drained and rinsed
- parsley leaves 30g, finely chopped
- mint leaves 30g, finely chopped
- chives 15g, finely chopped
- garlic 2 cloves, crushed
- extra virgin olive oil 5 tbsp
- lemons juice of 2
- pomegranate seeds 60g

Preparation:

Cook the bulgur wheat with ½ teaspoon of salt in a large pan of boiling water for 10 minutes, until it is soft. Drain, rinse with cold water and place in a serving bowl.

Add the chickpeas to the bulgur wheat, then stir through the chopped herbs and garlic. Dress the salad with the olive oil, lemon juice, 1 teaspoon salt and ½ teaspoon pepper. Taste and adjust the seasoning as you prefer, bearing in mind that this dish benefits from generous salting.

Just before serving, sprinkle over the pomegranate seeds.