Crunchy chickpea salad

Crunchy chickpea salad

Crunchy chickpea salad

Use bulghar wheat as the base for a Moroccan-inspired salad of pine nuts, raisins, pulses, coriander and parsley

  • Serves 6
  • Easy

Nutrition per serving

  • Calories 300
  • Carbohydrates 39
  • Saturated Fat 2
  • Sugar 0
  • Protein 8
  • Fat 13
  • Fiber 3
  • Salt 0.25

Ingredients

  • 200g bulghar wheat

  • 50g pine nuts

  • 1 leek, finely diced

  • 3 tbsp extra-virgin olive oil

  • juice of 2 lemon

  • 50g raisins

  • 400g can chickpeas, drained

  • 4 tbsp chopped fresh herbs such as parsley, corriander

  • iceberg lettuce leaves

  • strips of red pepper

  • radish

  • celery sticks

Pulses
Pulses are an especially useful source of fibre and protein.The starches they contain allow a steady release of glucose, which makes them particularly useful for diabetics.

Method

  1. Cook the bulghar wheat according to packet instructions. Allow to cool. Lightly toast the pine nuts in a non-stick pan over a low heat, until golden.

  2. Put all the salad ingredients into a bowl and toss together well. Taste and adjust the seasoning if necessary. Serve piled on to plates or into bowls with iceberg lettuce, radishes, red pepper and celery.