Crunchy chickpea salad

Crunchy chickpea salad

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(1 ratings)

Cook: 35 mins


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

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal300
  • fat13g
  • saturates2g
  • carbs39g
  • sugars0g
  • fibre3g
  • protein8g
  • salt0.25g
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    For the salad

    • 200g bulghar wheat
    • 50g pine nut
    • 1 leek, finely diced



      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 3 tbsp extra-virgin olive oil
    • juice of 2 lemon



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 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



      The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

    • celery sticks



      A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…


    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.

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    Comments, questions and tips

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    26th May, 2009
    Great recipe. Used wild rice instead of bulghar wheat, which added great texture.
    24th Jan, 2008
    Lovely with couscous too, and added some chopped apple.
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