*VEGAN COOK* Bulgur salad with chickpeas, lemon and herbs

In need of an easy, quick and healthy salad that makes great leftovers or picnic contributions? This bulgur salad ticks all the boxes and gets elevated with a quick onion pickle that keeps well in the fridge to top any other dishes that might need it. The bulgur basically cooks itself, so this salad comes together in no time. As usual, we have lots of protein from chickpeas and fibre from veggies and herbs. Dig in!
Instructions:
In a large bowl, cover bulgur with 2,5 cups of boiling water and salt
Let sit for 15 mins and stir through
Make a quick onion pickle: thinly slice onion and cover with ½ cup of water, ½ cup of vinegar, salt and 1 tbsp of agave syrup
Chop up capsicum and cucumbers
Finely chop garlic, dill and parsley
In a big bow, mix lemon juice, garlic, cumin, salt and olive oil
Mix in bulgur with drained chickpeas, veggies and chopped herbs
Serve with pickled onions
Ingredients:
Small red onion
2 lemons
2 garlic cloves
2 red capsicum
2 small cucumbers
Dill
Parsley
2 cans of chickpeas
2 cups of bulgur wheat
2 tsp cumin
3 tbsp Olive oil
Salt
White wine vinegar
Agave syrup

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