Lemon, Chickpea & Bourghal Salad

Vegan

No cooking required!

 

organic chickpea salad

 

Bourghal, or bulgur, is a cereal made from whole wheat grain with a nutty flavour and pleasantly chewy texture. Most commonly eaten in tabbouleh it makes a great base for salads, pilafs and soups- especially Middle eastern style- and can be used as a substitute for rice and cous-cous.

 

Bourghal only requires a good soak- no cooking- so this salad comes together with very little mess. For an easy dinner you might like to serve grilled lamb cutlets or mushrooms on top.

 

organic bourghal salad

 

Ingredients (serves 4 as a side)

½ cup coarse bourghal

3 Tbsp Meyer lemon juice

1 Tbsp pomegranate molasses

1 Tbsp walnut oil

2 tsp ground cumin

pinch or 2 allspice

2 tsp finely chopped preserved lemon rind

sea salt & freshly ground black pepper, to taste

2 x 400 g chickpeas, rinsed & drained

2 shallots, finely sliced

¼ cup walnuts, toasted

1 cup parsley leaves

 

Method

1. Combine bourghal with 2 cups cold water and sit for 1 – 2 hours, until soft. Rinse and drain well.

2. Combine lemon juice, molasses, oil, spices, lemon rind and, salt and pepper in a large mixing bowl. Add bourghal, chickpeas, shallots, walnuts and most of the parsley: toss to combine. Taste and adjust seasoning. Serve on a platter garnished with remaining parsley leaves and a drizzle of walnut oil.