Crunchy chickpea salad
By Good Food
Use bulghar wheat as the base for a Moroccan-inspired salad of pine nuts, raisins, pulses, coriander and parsley
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Cook:35 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 300
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fat 13g
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saturates 2g
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carbs 39g
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sugars 0g
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fibre 3g
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protein 8g
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salt 0.25g
Ingredients
- 200g bulghar wheat
- 50g pine nuts
- 1 leek, finely diced
- 3 tbsp extra-virgin olive oil
- juice of 2 lemon
- 50g raisins
- 400g can chickpeas, drained
- 4 tbsp chopped fresh herbs such as parsley, corriander
- iceberg lettuce leaves
- strips of red pepper
- radish
- celery sticks
Tip
PulsesPulses 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.
Method
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.
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.
