Spiced Chickpea & Bulgur Salad

• Bulgur Wheat(240 g)
• Canned Chickpeas(2)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Flat Leaf Parsley(20 g)
• Fresh mint(15 g)
• Olive oil(4 tbsp)
• Cumin(2 tsp)
• Paprika(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Tahini(3 tbsp)
• Lemon(2)
• Garlic(1 clove)

Method

1. 1

   Preheat the oven to 220°C. Tip {Canned Chickpeas} into a colander, rinse, drain well, and pat dry. Finely chop the {Red Onion}, dice the {Cucumber} and {Tomato}, and roughly chop the {Fresh parsley} and {Fresh mint}.

   ~12 min

2. 2

   Spread the chickpeas on a tray and toss with {Olive oil}, {Cumin}, {Paprika}, {Salt}, and {Black pepper}. Roast for 20 minutes until lightly golden and a little crisp at the edges, shaking once halfway.

   ~20 min

3. 3

   Put the {Bulgur Wheat} in a heatproof bowl with {Salt}. Pour over 360ml boiling water, cover, and leave for 15 minutes until tender. Fluff with a fork.

   ~15 min

4. 4

   Whisk the {Tahini} with the juice of {Lemon}, the grated {Garlic}, {Olive oil}, {Cumin}, {Salt}, and {Black pepper}. Add 2 to 4 tbsp water a little at a time until you have a pourable dressing.

   ~5 min

5. 5

   In a large bowl, toss the bulgur with the roasted chickpeas, {Red Onion}, {Cucumber}, {Tomato}, {Fresh parsley}, and {Fresh mint}. Pour over the dressing and toss again until everything is glossy and evenly coated.

   ~4 min

6. 6

   Serve warm or at room temperature with extra lemon squeezed over if you like.

   ~1 min