Bulgur, apricot and pistachio salad
Soaked bulgur with chickpeas, sweet apricots, pistachios and plenty of mint and parsley. Nothing is cooked on the hob, which makes it a good make-ahead lunch.
- Time
- 25 min
- Serves
- 2
- Kind
- Salad
Method
- Put the bulgur in a heatproof bowl with a pinch of salt and pour over 240 ml of boiling water. Cover with a plate and leave for 15 minutes, until the water is absorbed and the grains are tender.
- Meanwhile, drain and rinse the chickpeas. Chop the apricots into small pieces and the pistachios roughly. Chop the parsley and mint and slice the spring onion.
- In a large bowl, whisk the olive oil, the juice of the lemon, the cumin and a pinch of salt.
- Fluff the bulgur with a fork and add it to the dressing with the chickpeas, apricots, herbs and spring onion. Toss well.
- Taste, and season well with salt and pepper, adding more lemon if it needs it.
- Share between two bowls and scatter the pistachios over the top.
Tip Add the dressing while the bulgur is still slightly warm so it soaks in.
Per portion
| Energy | 635 kcal |
| Protein | 20 g |
| Carbohydrate | 75 g |
| of which sugars | 14 g |
| Fat | 25 g |
| of which saturates | 3 g |
| Fibre | 16 g |
| Salt | 0.28 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- bulgur wheat120 g
- dried apricots60 g
- pistachios30 g
- chickpeas1 tin
- mint½ bunch
- parsley½ bunch
- lemon1
- olive oil2 tbsp
- cumin1 tsp
- spring onion1
