Name: Crunchy chickpea salad
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 200g bulghar wheat; 50g pine nut; 1 leek finely diced; 3 tbsp extra-virgin olive oil; juice of 2 lemon; 50g raisin; 400g can chickpea drained; 4 tbsp chopped fresh herb such as parsley, corriander; iceberg lettuce leaves; strips of red pepper; radish; celery sticks

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Crunchy chickpea salad

Crunchy chickpea salad

Good Food team

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Serves 6

Easy

Cook: 35 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Use bulghar wheat as the base for a Moroccan-inspired salad of pine nuts, raisins, pulses, coriander and parsley

Vegan

Vegetarian

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Complete the dish

Ingredients

Nutrition

Units:

MetricUS

For the salad

200g bulghar wheat
50g pine nut
1 leek

finely diced
3 tbsp extra-virgin olive oil
juice of 2 lemon
50g raisin
400g can chickpea

drained
4 tbsp chopped fresh herb

such as parsley, corriander

To serve

iceberg lettuce

leaves
strips of red pepper
radish
celery

sticks

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Nutrition: per serving

kcal300
fat13g
saturates2g
carbs39g
sugars0g
fibre3g
protein8g
salt0.25g

low

Method

step 1

Cook the bulghar wheat according to packet instructions. Allow to cool. Lightly toast the pine nuts in a non-stick pan over a low heat, until golden.
step 2

Put all the salad ingredients into a bowl and toss together well. Taste and adjust the seasoning if necessary. Serve piled on to plates or into bowls with iceberg lettuce, radishes, red pepper and celery.

RECIPE TIPS

PULSES

Pulses are an especially useful source of fibre and protein.The starches they contain allow a steady release of glucose, which makes them particularly useful for diabetics.

Recipe from Good Food magazine, November 2002

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A star rating of 4.5 out of 5.2 ratings

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