Lemon and herb bulgur wheat salad

Lemon and herb bulgur wheat salad

Ingredients

serves 3–4
  • •180g bulgur wheat
  • •½ cucumber, chopped
  • •300g cherry tomatoes, chopped
  • •1 400g can chickpeas, drained and rinsed
  • •16 olives, chopped (optional)

  • Dressing

  • •2 tbsp extra virgin olive oil
  • •Juice of ¾ lemon
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

  • Any 2 herbs:

  • •2 tbsp parsley, finely chopped
  • •1 tbsp mint leaves, finely chopped
  • •1 tbsp dill, finely chopped
  • •1 tbsp basil, finely chopped

Directions

Cooking mode
  1. 1. Rinse the bulgur wheat, then cook it or soak it in boiling water. Drain off any excess water and set aside.
  2. 2. In a large bowl, add the chickpeas, cucumber, tomatoes, olives and bulgur wheat.
  3. 3. In a small bowl, whisk together the olive oil, lemon juice, salt and black pepper. Pour over the salad and toss to coat. Add the herbs and toss again. Season to taste and serve as a main, or alongside falafel, hummus or roasted vegetables. Store in the fridge for up to 2 days.
Baker Beanie Author

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