Crunchy chickpea salad
Use bulghar wheat as the base for a Moroccan-inspired salad of pine nuts, raisins, pulses, coriander and parsley
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 35 mins
Vegetarian, Vegan, Suitable for diabetics
- 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.
- 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
Recipe from Good Food magazine, November 2002.
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http://www.bbcgoodfood.com/recipes/1047/
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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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24 January 2008
carmelbasley commented on this recipe
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26 May 2009
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