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.
200 gram fine bulgur
3 cloves garlic
8 table spoons olive oil
1 pot/can chickpeas
1 bouquet mint and flat parsley
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