Yolo McGee
yeet
Crunchy chickpea salad
Serves 6
Easy
Cook:
Use bulghar wheat as the base for a Moroccan-inspired salad of pine nuts, raisins, pulses, coriander and parsley
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For the salad
To serve
- iceberg lettuceleaves
- strips of red pepper
- radish
- celerysticks
Nutrition: per serving
- kcal300
- fat13g
- saturates2g
- carbs39g
- sugars0g
- fibre3g
- protein8g
- salt0.25glow
Method
step 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.
step 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.
