Tabbouleh with Chickpeas and Spring Salad

Date : 4-11-2010

Source : Kitchen Seasons, Ross Dobson

Ingredients

Method

Put bulghur wheat in a heatproof bowl and pour over 125ml boiling water.

Stir once, cover and put aside for 8-10mins.

Put lemon & olive oil in a small bowl & whisk.

Pour over bulghur & stir well with a fork, fluffing up and separating the grains.

Put bulghur in a large bowl with the parsley, mint, dill, tomatoes, chickpeas and salad leaves.

Toss everything together & season well.