Ingredients:
Fine bulgur, rinsed 150g
Chickpeas, drained and rinsed 400g
Red onion, finely chopped 100g
Toasted sesame seeds 30g
Cloves garlic, crushed 30g
Olive oil 75ml
Lemon juice 40ml
Parsley, finely chopped 60g
Mint, coarsely chopped 30g
Sea salt 10g
Black pepper 10g
Paprika 10g
Chickpeas, drained and rinsed 400g
Red onion, finely chopped 100g
Toasted sesame seeds 30g
Cloves garlic, crushed 30g
Olive oil 75ml
Lemon juice 40ml
Parsley, finely chopped 60g
Mint, coarsely chopped 30g
Sea salt 10g
Black pepper 10g
Paprika 10g
Preparation:
1. Place bulgur in a bowl and pour in boiling water and leave it to soak until it doubles in volume. Place chickpeas in a bowl with the onion, sesame seeds and garlic, and mix with olive oil and lemon juice.
2. When bulgur is cool, remove any excess water and add to the chickpeas. Add the chopped parsley and mint to the bowl. Toss well, season with salt, pepper, and sprinkle the paprika over before serving.
1. Place bulgur in a bowl and pour in boiling water and leave it to soak until it doubles in volume. Place chickpeas in a bowl with the onion, sesame seeds and garlic, and mix with olive oil and lemon juice.
2. When bulgur is cool, remove any excess water and add to the chickpeas. Add the chopped parsley and mint to the bowl. Toss well, season with salt, pepper, and sprinkle the paprika over before serving.
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