Crunchy chickpea salad

Crunchy chickpea salad

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Cooking time

Cook: 35 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
300
protein
8g
carbs
39g
fat
13g
saturates
2g
fibre
3g
sugar
0g
salt
0.25g

Ingredients

For the salad

  • 200g bulghar wheat
  • 50g pine nuts
  • 1 leek, finely diced
  • 3 tbsp extra-virgin olive oil
  • juice of 2 lemon
  • 50g raisins
  • 400g can chickpeas, drained
  • 4 tbsp chopped fresh herbs such as parsley, corriander

To serve

  • iceberg lettuce leaves
  • strips of red pepper
  • radish
  • celery sticks

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Method

  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.
  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 from Good Food magazine, November 2002

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Comments

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elisaholmes's picture
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Great recipe. Used wild rice instead of bulghar wheat, which added great texture.

carmelbasley's picture

Lovely with couscous too, and added some chopped apple.

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