CHICKPEA AND BULGUR SALAD

CHICKPEA AND BULGUR SALAD

* 100g bulgur
* boiling water
* 400g tin chickpeas, drained
* 2 tomatoes, deseeded and diced
* 1 yellow pepper, diced
* 30g coriander, chopped
* 20g dill, chopped
* Seeds from 1/2 pomegranate

Dressing:
* 30 ml olive oil
* 1 garlic clove, crushed
* juice of 1 lemon
* Salt and pepper to taste

For the dressing, whisk together olive oil, lemon juice and garlic. Season with salt and pepper.

Place bulgur into a bowl and pour boiling hot water over it just to cover.
Let it soak for 10-12 minutes and then fluff with a fork.

In a large bowl, combine bulgur, chickpeas, tomatoes, pepper, pomegranate seeds, herbs and the dressing.

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