Crunchy chickpea salad

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

  • Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 300
  • fat 13g
  • saturates 2g
  • carbs 39g
  • sugars 0g
  • fibre 3g
  • protein 8g
  • salt 0.25g


  • 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


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.


  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.

  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.

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