Crunchy chickpea salad

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Good Food

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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.

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.

Per serving

300 kcalories, protein 8g, carbohydrate 39g, fat 13 g, saturated fat 2g, fibre 3g, salt 0.25 g

Latest comments and suggestions

• carmelbasley

  24 January 2008

  carmelbasley commented on this recipe

  Lovely with couscous too, and added some chopped apple.

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• Lills

  26 May 2009

  Lills rated and commented on this recipe

  

  Great recipe. Used wild rice instead of bulghar wheat, which added great texture.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 35 mins

Vegetarian, Vegan, Suitable for diabetics

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

Per serving

300 kcalories, protein 8g, carbohydrate 39g, fat 13 g, saturated fat 2g, fibre 3g, salt 0.25 g

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