Chickpea, bulgar and parsley salad

Mark Hix
·1-min read
Chickpea, bulgar and parsley salad
Black chickpeas work best, but regular ones still taste great - Matt Austin

This is a North African-style tabbouleh with a twist – chickpeas. I’ve used black chickpeas here since I had some left in my store cupboard from a batch of hummus, but regular chickpeas work just as well. A mix of both would look great.

plus 30-40 minutes soaking

Overview

Prep time

10 mins

Serves

4

Ingredients

  • 200g bulgur wheat

  • 1 tbsp cumin seeds

  • juice of 2 lemons

  • 100ml olive oil

  • 1 x 400g tin black chickpeas, drained and rinsed (you can also use regular chickpeas)

  • 100g parsley, roughly chopped

  • 4 spring onions, sliced

  • bread, to serve, if you wish

Method

Step 1

Put the 200g of bulgur wheat in a large heatproof bowl with a tbsp of cumin seeds and season. 

Step 2

Fill the kettle and boil. Pour about double the amount of boiling water into the bowl with the bulgur wheat, and cover. Leave for 30-40 minutes for the bulgur to soften and soak up the water.

Step 3

Once there is no water left in the bowl, stir in the lemon juice and olive oil. Mix through the chickpeas, 100g of parsley and 4 spring onions, then season generously.

Step 4

Serve on plates with bread on the side, if you like.

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