Bulgur Salad

Name: Bulgur Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 portions
Ingredients: 200 g dried chickpeas (or 2.5 times the amount tinned, drained); 200 g dried black beans (or 2.5 times the amount tinned, drained); 250 g cherry tomatoes; 1 red onion; 285 g tinned sweetcorn; 235 g bulgur; 2 limes (juice only); 2 tbsp extra virgin olive oil; 1 tsp ground cumin; 1/4 tsp chilli powder; 1 1/4 tsp salt

Prep time: 20 min
Total time: 30 min
Additional waiting time: 24 hours
Keeps: 4 days
Party favourite

Allergens: GlutenCorn

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Procedure

Soak the chickpeas and black beans overnight or for 24 hours (skip this step with tinned chickpeas and beans).

Pressure-cook the chickpeas and beans together for 20 minutes, starting once the cooker reaches pressure (with tinned chickpeas and beans: just drain and rinse them).

Prepare the dressing:

Juice the limes and mix the juice with 1 tbsp of the oil, 0.25 tsp of the salt, the cumin and the chilli powder.

Finely chop the onion and let it marinate in the dressing.

Prepare the bulgur:

Cook the bulgur according to the package instructions, using the remaining oil and salt.

Assemble:

Quarter the tomatoes.

In a large bowl, combine the bulgur with the onion and dressing.

Add the chickpeas, beans, tomatoes and corn and stir well.

Serve right away or chilled.

Nutrition per portion

Calories: 467
Carbohydrates: 84 g
Protein: 21 g
Fat: 8 g
Iron: 4.8 mg
Calcium: 93.7 mg

Additional notes

With tinned chickpeas and beans: no additional soaking time required.