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Crunchy chickpea salad

Crunchy chickpea salad

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 6

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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal300
fat13g
saturates2g
carbs39g
sugars0g
fibre3g
protein8g
low insalt0.25g
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Ingredients

For the salad

  • 200g bulghar wheat
  • 50g pine nut
  • 1 leek , finely diced
  • 3 tbsp extra-virgin olive oil
  • juice of 2 lemon
  • 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
  • celery sticks

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.

RECIPE TIPS
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.

Recipe from Good Food magazine, November 2002

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A star rating of 4.5 out of 5.2 ratings
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