Bulgur and chickpea salad with zahtar and mint


  • 150g fine-ground or ordinary bulgur (rinsed and drained)
  • 1 x 400g tin of chickpeas (drained and rinsed)
  • 1 red onion (finely chopped)
  • 2 tablespoons zahtar
  • 3 garlic cloves (finely chopped)
  • 4 tablespoons olive oil
  • Juice of 2 lemons
  • Big bunch of mint (coarsely chopped)
  • Small bunch of parsley (coarsely chopped)
  • Sea salt
  • Freshly ground black pepper
  • Honey to drizzle

How to make

Bulgur and chickpea saladStep 1

Place 150g bulgur in a bowl and pour over enough boiling water to cover. Leave to soak for 10-15 minutes until it has doubled in volume.

Step 2

Meanwhile, place the drained tin of chickpeas in a bowl with the onion, 2 tablespoons zahtar and the garlic and bind with 4 tablespoons olive oil and the juice of 2 lemons.

Step 3

Sieve and squeeze the bulgur to remove any excess water. Add the chickpea mix with the parsley and mint.

Step 4

Toss well, season with salt and pepper to taste and drizzle a little honey over the top.

Send this to a friend