Chickpea Feta and Bulgur Wheat Salad
Ingredients
- 200g (1 cup) bulgur wheat
- 400ml (1 2/3 cups) boiling hot water
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 400g (14 oz) canned chickpeas, drained and rinsed
- 150g (1 cup) cherry tomatoes, quartered
- 2 spring onions, thinly sliced
- 150g (about 1 cup) cucumber, diced
- 150g (5 oz) feta cheese, crumbled (about ¾ inch/1cm cubes)
- 1 clove garlic, crushed or grated
- 4 tablespoons olive oil
- Juice of 1 lemon (or to taste)
- Salt and freshly ground black pepper, to taste
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