Serves 4 · ~20 minutes (plus optional chill time)
Ingredients
- 1 cup bulgur (or cooked quinoa for gluten-free)
- 1 can (400g) chickpeas, drained & rinsed
- 1 large bunch flat-leaf parsley, finely chopped
- Handful fresh mint, finely chopped
- 2 medium tomatoes, diced (or cherry tomatoes halved)
- ½ cucumber, diced (optional)
- 3 tbsp extra-virgin olive oil
- 1 large lemon (zest + juice)
- ½ small red onion, very finely chopped (or 2 scallions)
- Salt & freshly ground black pepper
Method
- Bulgur: Pour 1 cup boiling water over bulgur, cover 10–15 min, then fluff. (If using quinoa, cook per pack and cool.)
- Chop: Finely chop parsley and mint; dice tomatoes and optional cucumber.
- Toss: In a large bowl combine bulgur/quinoa, chickpeas, herbs, tomato, cucumber, and red onion.
- Dressing: Whisk olive oil, lemon zest/juice, salt, and pepper. Pour over and toss.
- Taste: Adjust lemon/salt. Chill 15–30 min if you can — it gets even better.