Crunchy Chickpea Salad
This vibrant and nutritious salad combines the nuttiness of bulghar wheat with the crunch of pine nuts and the freshness of an assortment of vegetables. Tossed in a zesty olive oil and lemon dressing, this salad is a perfect dish for a light and satisfying meal. Serve it with a variety of crunchy vegetables for added texture and color.
— Constant Cookbook
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
- iceberg lettuce leaves
- strips of red pepper
- radish
- celery sticks
Instructions
- 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.
- 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.
Prep Time
PT35M
Yield
Serves 6
Nutrition
- Calories: 300 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.25 milligram of sodium
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