Chickpea and bulgur salad with mint

  • Serves 4 as a main or 6 as a side
Chickpea and bulgar wheat salad

This is a traditional Lebanese salad, using ingredients that are readily available in the hills and valleys of the Middle East and, of course, most good supermarkets.  The mixture can be used as a filling for vine leaves or peppers and aubergines. To prepare it as a salad, the ingredients are simply bound with olive oil and lemon juice, then tossed with mint.



  • Step 1

    Place the bulgur in a bowl and pour over boiling water to cover. Leave to soak for 10–15 minutes, until it has doubled in volume.

  • Step 2

    Meanwhile, place the chickpeas in a bowl with the onion, sesame seeds and garlic, and bind with the olive oil and lemon juice.

  • Step 3

    When cool enough to handle, squeeze the bulgur to remove any excess water and add it to the chickpeas.

  • Step 4

    Add the chopped parsley and mint to the bowl. Toss well, season with salt and pepper to taste, and sprinkle the paprika over the top before serving.

Cook's tip: To toast sesame seeds, heat a frying pan, pour in enough seeds to just cover the bottom of the pan, then dry-fry over a low heat, stirring constantly, until the seeds turn golden brown. Remove from the pan immediately, and leave to cool.