Moroccan Bulghur Wheat and Chickpea Salad
Adapted from an Oldways Mediterranean recipe
For the dressing:
3 tablespoons fresh lime or lemon juice (juice of one medium fruit)
2 tablspoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground cumin (or to taste)
½ teaspoon ground coriander
¼ teaspoon freshly ground pepper
For the salad:
1 (400g) can chickpeas, drained and rinsed
1 cup cooked bulgur or other cooked whole grain (I used freekah in the photo)
1 cup chopped vegetables ( I used more - a combo of roasted parsnip, capsicum, sweet potato, onion and eggplant)
⅓ cup dried cranberries ( I used fresh pomegranate seeds instead)
3 spring onions, chopped
3 tablespoons toasted slivered almonds
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh mint
Mix the dressing in a large bowl.
Add everything else and toss well to coat.
Chill for at least two hours to meld the ﬂavours, or serve immediately as a warm salad.