Bulgur and Chickpea Salad
- 1 cup fine-or medium-ground bulgur
- 2 garlic cloves, crushed
- juice of 2½ to 3 lemons
- salt and black pepper
- 7 tablespoons extra virgin olive oil
- one 14-ounce can chickpeas, drained
- 3½ cups loosely packed finely chopped flat-leaf parsley
- 1 cup loosely packed finely chopped mint leaves
Instructions:
This rustic salad from the Bekaa Valley does not feature on the standard restaurant menu.
- Soak the bulgur in plenty of cold water for 20 minutes, until tender, then drain and squeeze out the excess water. In a bowl, mix the garlic, lemon juice, salt, pepper, and olive oil. Soak the drained chickpeas in this for 10 minutes, then stir in the bulgur.
- Mix in the chopped herbs when you are ready to serve.