Tabbouleh with chickpeas and spring Salad – serves 4


  • 1/2 cup / 90g bulgar
  • 1/2 cup / 125ml boiling water
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup / 60ml extra virgin olive oil
  • A small bunch of fresh flast leaf parsley finely chopped
  • 2 tablespoons finely chopped fresh dill
  • 20 cherry tomatoes, halved
  • 14 oz / 140g chickeas, rinsed and drained
  • 4 large handfulls of baby leaf salad greens
  • Salt & Pepper
  • Lemon Wedges(toasted pitta optional)


  • Put the bulgar into a heatproof bowl and pour over the boiling water.
  • Stri once, cover tightly with cling film and leave to stand for 8 – 10 minutes
  • Put the lemon joce and olive oil in a small bowl and whisk
  • Pour over the bulgar and stir well with a fork, fluffing up the bulgar and separating the grains.
  • Put the bulgar in a large bowl with the parsley, mint, dill, tomatoes, chickpeas and salad greens. Toss everything together. Season well with salt and pepper.
  • Add a wedge of lemon to each serving dish.