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Chickpea, pepper and bulgar wheat salad

Name: Chickpea, pepper and bulgar wheat salad
Total time: 25 min
Ingredients: cracked bulgar wheat 4 tbsp; sultanas 4 tbsp; red wine vinegar 2 tbsp; caster sugar 1 tsp; red onion 1, finely chopped; celery 1 stick, diced; olive oil 2 tbsp; red pepper 1, diced; chickpeas 400g tin, rinsed and drained; flat-leaf parsley a handful, chopped; coriander a handful, chopped; feta 200g block, crumbled

25 minutes
serves 3
Easy

Make our vibrant veggie salad for a nutritious midweek meal ready in less than half an hour

By Janine Ratcliffe

August 12, 2019 at 11:48 am

Ingredients

cracked bulgar wheat 4 tbsp
sultanas 4 tbsp
red wine vinegar 2 tbsp
caster sugar 1 tsp
red onion 1, finely chopped
celery 1 stick, diced
olive oil 2 tbsp
red pepper 1, diced
chickpeas 400g tin, rinsed and drained
flat-leaf parsley a handful, chopped
coriander a handful, chopped
feta 200g block, crumbled

Method

Step 1

Put the bulgar wheat and sultanas in a bowl and pour over enough boiling water to cover by a few centimetres. Cover with a plate and leave for 10 minutes.
Step 2

In a bowl, stir together the vinegar and sugar until the sugar dissolves. Add the onion, celery and olive oil, and season really well. Toss and leave for 10 minutes, stirring now and again.
Step 3

Drain the bulgar wheat and sultanas really well. Tip the pepper and chickpeas into a large salad bowl and add the bulgar and all of the onion mixture. Toss everything together then add the herbs and feta, and toss again.