A rustic Lebanese salad.
Recipe information
Yield
serves 6
Ingredients
1 cup bulgur (cracked wheat)
A 1-pound can good-quality chickpeas, drained
1 tablespoon dried mint
Salt
6 tablespoons extra-virgin olive oil
Preparation
Soak the bulgur in plenty of cold water for 1/2–1 hour, then drain and squeeze the excess water out. Mix with the rest of the ingredients.
