Chickpea and carrot bulgur wheat salad

Name: Chickpea and carrot bulgur wheat salad
Yield: for 8 people
Cuisine: Mediterranean recipes
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

Easy
July 2007

Easy
July 2007

for 8 people
Ready in 25 minutes

Tuck into this chickpea and carrot bulgur wheat salad as a tasty lunch option or the perfect accompaniment to any main meal.

Dairy-free recipes
Vegan recipes
Vegetarian recipes

Per serving: 177kcals, 7.2g fat (0.9g saturated), 5.3g protein, 23.7g carbs, 2.3g sugar, 0.3g salt

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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.