Crunchy Chickpea Salad

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g bulghar wheat
• 50g pine nuts
• 1 leek, finely diced
• 3 tbsp extra-virgin olive oil
• juice of 2 lemon
• 50g raisins
• 400g can chickpeas, drained
• 4 tbsp chopped fresh herbs such as parsley, corriander
• iceberg lettuce leaves
• strips of red pepper
• radish
• celery sticks

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the bulghar wheat in a bowl, cover with boiling water by about 2 cm, and leave for 15 minutes until tender. Drain any excess water and fluff with a fork.

2. Toast the pine nuts in a dry frying pan over medium heat for 3 to 4 minutes, shaking often, until golden. Tip them onto a plate to cool.

3. Heat 1 tablespoon of the olive oil in the pan over medium heat. Cook the finely diced leek for 4 to 5 minutes until softened but still with some bite. Let it cool slightly.

4. Put the raisins in a small bowl, cover with boiling water, and leave for 5 minutes. Drain well.

5. Whisk the remaining 2 tablespoons of olive oil with the lemon juice in a small bowl to make a dressing.

6. In a large bowl, combine the bulghar, leek, drained raisins, drained chickpeas, chopped herbs and toasted pine nuts. Pour over the dressing and toss well.

7. Thinly slice the radish and celery. Cut the red pepper into thin strips.

8. Line a serving platter or bowl with the iceberg lettuce leaves. Spoon the salad on top and scatter with the radish, celery and red pepper strips just before serving so they stay crisp.