Tomato, Bulgar Chickpea Salad
A refreshing, hearty summer salad with Arabica’s wild mint
Serves 4 as part of a meze
- 100g fine wholemeal bulgur
- 200g cooked chickpeas
- 4 Vine- tomatoes, Diced
- 1 tablespoon Arabica Wild MintBuy online
- 80ml extra virgin olive oil
- 1 lemon, juiced
- Salt,to taste
Empty the Bulgar wheat into a colander and rinse under the tap to clean it and then soak it in plenty of cold water for 30 mins. Drain and squeeze out any excess water and then add to the rest of the ingredients in a mixing bowl.
Gently mix all the ingredients together and season to taste.
This dish Delicious on its own, as part of a meze or with some grilled fish or meat.