Bulgar wheat salad with chickpeas, tahini and lemon

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After the last two posts being decadently delicious but a little on the unhealthy side – i.e. downright bad for you – this blog is in need of a refreshing, nutritious recipe. Enter bulgar wheat salad.

This salad has many layers of taste and texture: richness from the tahini; zing from the lemon; freshness from the mint; warmth from the cumin; creaminess from the feta, I could go on. It tastes like summer from the middle east. What a shame it is pouring with rain outside.

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It is quick and easy to make and can keep and even improve over time. I imagine it would go very nicely with falafel or some grilled and spiced white fish. Seeing as we had neither of these in, we ate double side portions as mains and felt very satisfied.

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Not my best photograph. I am in desperate need of a good digital camera when my Mum can’t lend me her lovely Lumix. I think the one I used for this is at least 7 years old, and can’t be focussed manually. It’s my birthday in 28 days – hint hint, family.

 


Bulgar wheat salad with chickpeas, tahini and lemon
Serves 4 side portions or 2 mains

½ small red onion
Juice of 1 lemon
3 fl. oz. bulgar wheat
½ red pepper
¼ large cucumber
75 grams feta cheese
200 gram tin of chickpeas, drained
Handful fresh mint, finely chopped
1 clove of garlic, finely chopped
1-2 tsp. tahini paste, to taste
1 tsp ground cumin
1 tbsp. olive oil
½ tsp. runny honey
Salt and pepper, to taste

Finely chop the onion into about 5-7mm squares. Leave to soak in the lemon juice to get tender.

Bring ¾ pint of well salted water to the boil and add the bulgar wheat. Boil until all the liquid is absorbed (about 15 min) then cover and leave to rest for 10 min.

While the bulgar wheat is cooking, chop the cucmber and pepper into pieces about the same size as the thin pieces of onion. This can be done by chopping into sticks 5-7 mm in diameter, then slicing into pieces 1-2 mm thick.

When the bulgar wheat has cooled, mix in the onion and lemon juice, pepper, cucumber, chickpeas, mint and garlic. Crumble in the feta and stir through the tahini, cumin, oil and honey. Season with salt and pepper to taste, mix well and then serve.

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2 Responses to Bulgar wheat salad with chickpeas, tahini and lemon

  1. M says:

    Thanks for sorting lunch for tomorrow. I think this will be nice with baby lettuce and some orange mini tomatoes from the garden Mx

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