Ingredients
- 1/2 cup burghul (cracked wheat)
- 2 cups chopped parsley
- 300 g can chickpeas, drained and rinsed
- 250 g punnet cherry tomatoes, quartered
- 3 spring onions or shallots, chopped
Dressing
- Olive oil
- 1 cup lemon juice
Method
Place burghul in a bowl and cover with boiling water. Stand for 15 minutes. Drain.
Add parsley, chickpeas, tomatoes and shallots.
Combine dressing ingredients and pour over salad. Toss well.