Turkish delicatessen lentil salad with chickpeas and bulgur

Ingredients for 4 servings:

• 200 g Pardina lentils
• 1 can chickpeas, approx. 400 g
• 5 tbsp bulgur
• 1 clove(s) garlic, finely chopped
• 1 onion(s), red, finely chopped
• 4 tbsp lime juice, alternatively lemon juice
• 5 tbsp olive oil
• 1 bunch dill, finely chopped
• 1 pinch(s) salt and pepper, black

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

vegan, vegetarian

Cook the lentils for about 30 minutes, until soft. Drain in a sieve and rinse with clean water. Transfer to a bowl. Meanwhile, pour boiling water over the bulgur wheat until it is just covered and let it steep for about 10 minutes. Meanwhile, prepare the remaining ingredients. Add the steeped bulgur wheat and the remaining ingredients to the lentils in the bowl and mix well. Finally, season with salt and pepper to taste. Leave the salad to steep in the refrigerator for at least 1 hour, but preferably overnight. Adjust the seasoning afterwards if necessary. This salad is available in this form in Turkish delicatessens. Approx. 235 kcal per serving.