Chickpea Salad

Ingredients

• 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

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.