Bulgur tabbouleh with chickpeas and feta

Ingredients

For 1 serving

• Bulgur60 g
• Cooked chickpeas100 g
• Feta50 g
• Tomatoes150 g
• Cucumber80 g
• Parsley20 g
• Mint4 g
• Spring onions1
• Extra virgin olive oil8 g
• Lemon juice2 tablespoons

Contains: gluten, lactose,

In season: June – September

Method

1. Put the bulgur in a bowl, cover it with boiling water and leave it to swell for 15 minutes, until tender but still grainy; drain and squeeze it well in a sieve, pressing with a spoon.
2. Meanwhile wash and dry the parsley and mint very well, then chop them finely together with the spring onion: in tabbouleh the herbs are the star, more than the grain.
3. Wash the tomatoes and cucumber and cut them into small dice; rinse and drain the chickpeas.
4. Combine the bulgur, vegetables, herbs and chickpeas, dress with the oil and lemon juice and finish with the crumbled feta.