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.
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.
Meanwhile, place the chickpeas in a bowl with the onion, sesame seeds and garlic, and bind with the olive oil and lemon juice.
When cool enough to handle, squeeze the bulgur to remove any excess water and add it to the chickpeas.
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.