Chickpea and bulgur salad with mint
- Serves 4 as a main or 6 as a side
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.
Method
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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.
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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.
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Step 3
When cool enough to handle, squeeze the bulgur to remove any excess water and add it to the chickpeas.
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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.
