Bulgur salad

Ingredients for 4 servings:

• 500 g bulgur
• 100 g chickpeas
• 5 tomatoes
• 2 bell peppers
• 1 cucumber(s)
• 4 garlic cloves
• 3 lemons, juice
• 5 spring onions
• 1 bunch of parsley
• 1 bunch of coriander leaves
• 150 ml olive oil
• 1 tsp cumin
• 1 tsp coriander
• some salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Soak the chickpeas in water the night before, put them in water the next day, and cook for at least 2 hours until they are completely tender. Taste after 2 hours; if they are not yet completely tender, continue cooking. You can of course also use canned chickpeas. While the chickpeas are cooking, dice the tomatoes, cucumber, and bell peppers, finely slice the spring onions, and prepare the salad dressing with lemon juice, olive oil, crushed garlic, cumin, ground coriander, salt, and pepper. Place the bulgur in a pan and roast over low heat without fat. Stir constantly to prevent it from turning black. Remove from the heat. Now bring the water for the bulgur to a boil (according to the package instructions), pour it over the bulgur, and wait until it is completely absorbed. In the meantime, chop the herbs. When the chickpeas are tender, drain them, place them in a large bowl, and pour the dressing over them. Then stir in the bulgur, let it simmer briefly, season to taste, and then add the vegetables and herbs, mixing everything well. Variation: You can also use mint instead of fresh coriander.