Tabbouleh Chickpea Salad
Ingredients
- 250 g cooked bulgur wheat ((approx. 125 g dry))
- 250 g cooked chickpeas ((from a 400 g tin))
- 150 g roasted aubergines ((roast until super soft with a melt-in-the-mouth texture))
- 100 g cherry tomatoes
- 50 g spring onions ((scallions, approx. 2))
- 50 g cucumber
- Large bunch flat-leaf parsley ((20 g))
- Bunch of fresh mint ((20 g))
- 50 ml olive oil
- Juice of 1 lemon
- 1 tbsp tamari
- Salt & black pepper (to taste)
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