Delicious bulgur salad

Ingredients for 3 servings:

• 250 g bulgur
• 1 can kidney beans
• 1 can chickpeas
• 1 onion(s)
• 2 cloves garlic
• 1 bunch of parsley, fresh
• 1 bunch of coriander, fresh
• 3 tbsp paprika paste or paprika-vegetable preparation from the antipasti aisle or pureed, grilled peppers
• 500 ml water
• salt and pepper
• Paprika powder
• curry powder
• Sugar
• Caraway powder
• Balsamic vinegar
• Water
• olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

vegan

Cook the bulgur with 500 ml of water and a pinch of salt according to the package instructions. Meanwhile, finely dice the onion and garlic and place them in a bowl. Drain the beans and chickpeas through a sieve, rinse them with clean water, and add them to the bowl with the onion. Now add the cooked bulgur and mix everything with the paprika paste or the paprika and vegetable mixture. Make a dressing with the remaining ingredients. Add a finger’s width of balsamic vinegar to a liter measure and add a little less than twice as much water, along with a little olive oil. Season to taste and add the chopped herbs. Add the dressing to the salad and toss to combine. Let the salad stand for about 20 minutes before serving.