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Chickpea and carrot bulgur wheat salad
- Published: 30 Jun 07
- Updated: 18 Mar 24
Tuck into this chickpea and carrot bulgur wheat salad as a tasty lunch option or the perfect accompaniment to any main meal.
![Chickpea and carrot bulgur wheat salad](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/422942-1-eng-GB_carrot-_-bulgar-3-fi-768x1025.jpg)
Ingredients
- 150g bulgur wheat, rinsed
- 100g carrots
- Bunch of spring onions, trimmed and sliced on the diagonal
- 410g can chickpeas, drained and rinsed
- 4 tbsp extra-virgin olive oil
- 4 tbsp lemon juice
- 40g fresh flatleaf parsley, chopped
Method
- Put the bulgur wheat into a pan, pour over 400ml boiling water and place over a medium heat. Simmer, then reduce the heat and cook gently for 10-15 minutes, until just softened. Drain, cool under running water and drain again. Put in a large bowl.
- Meanwhile, cut the carrots on a mandolin into long, thin matchsticks or thinly slice by hand. Add to the bowl with the spring onions and chickpeas. Mix together well.
- Whisk the oil and lemon juice together. Toss through the salad with the parsley just before serving.
- Recipe from July 2007 Issue
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