Ingredients Jump to Instructions ↓

  1. 7 tbsp extra virgin olive oil

  2. 140g fine-ground bulgur

  3. 2 x garlic cloves, crushed juice of

  4. 2 1/2 to 3 lemons salt and freshly ground black pepper

  5. 1 x can chickpeas, (about 400g), drained and rinsed

  6. 1 x bunch fresh flat-leaf parsley, finely chopped

  7. 1 x small bunch fresh mint leaves, finely chopped (not too much as you don't want to overwhelm the flavour)

Instructions Jump to Ingredients ↑

  1. 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. Mix in the chopped herbs just before serving.


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