Ingredients
Method
- Thoroughly rinse the bulgur wheat in a sieve and drain well, then pour into a bowl and add 200ml boiling water. Cover with cling film and leave for 30 minutes.
- Roughly chop the parsley (removing most of the stalks) and mint leaves.
- Drain and rinse the chickpeas.
- Add the parsley, mint, cherry tomatoes, peppers, chickpeas and red onion into a bowl.
- Drain the bulgur and add to the bowl and mix well.
- Serve into two serving bowls and drizzle with olive oil and a squeeze of lemon.
Notes
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