Bulgur Salad with Herbs
INGREDIENTS
- 200g coarse bulgur
- 1 can (400g) chickpeas, drained
- 300g cherry tomatoes, halved
- 40g fresh dill
- 20g fresh mint
- 1 lemon, juiced
- 4 tbsp olive oil
- 1 small red onion, finely diced
NUTRITION
Per serving
290
Calories
11g
Protein
46g
Carbs
8g
Fats
METHOD
1
Cook the bulgur
Cover bulgur with 250ml boiling salted water. Cover and rest for fifteen minutes until tender. Fluff with a fork.
2
Prep the rest
Halve tomatoes, finely dice the onion, finely chop the herbs.
3
Toss
Combine bulgur, chickpeas, tomatoes, onion, herbs, lemon juice, oil and salt in a bowl.
4
Rest
Leave for fifteen minutes before serving so the bulgur soaks up the dressing.
VEG.ARMY TIP
Add a generous squeeze of pomegranate molasses for a sweet-sour Levantine note.
