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Chickpea Salad

Crunchy chickpea salad


  • 200g bulghar wheat
  • 50g pine nuts
  • 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
  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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