layered houmous, bulgar and feta picnic bowl

  • serves 4
  • Easy

Swap a sarnie for this filling salad. Packed with chickpeas, pulses and garnished with a zesty dressing. Serve with flat bread as an optional extra.



  • bulgar wheat 85g
  • mint 1 bunch, chopped
  • parsley 1 bunch, chopped
  • ripe tomatoes 2 large, deseeded and chopped
  • red onion 1, finely chopped
  • lemon 1, zest and juice
  • olive oil
  • houmous 2 x 200g tubs
  • chickpeas 400g
  • feta cheese 200g, crumbled
  • pitted black olives handful
  • Romaine heart lettuce 1, leaves torn
  • flatbreads to serve 


  • Step 1

    Cook the bulgar wheat following pack instructions. Mix mint and parsley with tomatoes, red onion and the bulgar. Whisk the zest and juice of 1 lemon, 4 tbsp olive oil, season then add to bulgar.

  • Step 2

    Spoon houmous into the bottom of a picnic bowl or large tupperware. scatter over a 400g tin rinsed chickpeas, then sprinkle with seasoning and drizzle with a little oil. spoon the bulgar on top. now top with crumbled feta and a handful of pitted black olives, then tear over the leaves of 1 romaine heart lettuce.

  • Step 3

    Cover the bowl tightly with its lid or some clingfilm. put a little more olive oil in a sealed container to take with you. to eat, drizzle the olive oil over the leaves and serve with flatbreads.