Very fresh and very Arab bulgur chick pea salad

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Recipe by Damaris Beems Course: Salads, LunchCuisine: Arabic
Servings

4

Preparation

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Bulgur and chickpeas, that doesn’t sound like a euphoric combination. Look at the picture and you know you have to set your prejudice aside. And quite rightfully so, when you consider that delicious lemon juice, parsley and mint are in this salad. Garlic, salt and pepper. Yes, and then this turns into a very Arabic salad. Very Arabic, very, very tasty. Very juicy, too. I almost forgot to say that. Phew.

Ingredients

  • 200 gram fine bulgur

  • 3 cloves garlic

  • 3 lemons

  • 8 table spoons olive oil

  • 1 pot/can chickpeas

  • 1 bouquet mint and flat parsley

Preparation

  • Soak the bulgur in plenty of water for about 15 minutes. Then squeeze the bulgur and put it in a salad bowl.
  • Mix the lemon juice, olive oil, salt and pepper. Finely chop the parsley and mint leaves. Add this to the lemon juice. Mix this with the chickpeas and let it work together for 10 minutes. Then add the bulgur as well, stir it well and let it cook for another 10 minutes.

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