Parsley and rocket salad with chickpea puree

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Put Bulgur in 1/8 litre boiling water and let it swell for about 1 hour. In the meantime, pour chickpeas onto a sieve, rinse with cold water and drain well. Peel garlic and press 5 cloves through a garlic press.

2. 2

   Place the chickpeas, 6 tablespoons of lemon juice and 8-10 tablespoons of water in a tall bowl and puree. Add sesame paste, crushed garlic, salt and 4 tablespoons of olive oil and stir. Wash parsley and mint, dab dry and pluck the leaves from the stalks.

3. 3

   Cut parsley and mint into fine strands. Clean and wash the rocket and also cut it into fine strips. Clean, wash and quarter the tomatoes. Peel and finely chop the onion and the remaining garlic.

4. 4

   Mix the remaining lemon juice, onion, garlic, salt and pepper. Add 3 tablespoons of olive oil. Drain Bulgur well on a sieve. Mix the rocket, parsley, mint, tomatoes and bulgur and pour the marinade over it.

5. 5

   Arrange the salad in four small bowls, garnish with lemon wedges as desired. Drizzle the chickpea puree with the remaining olive oil and sprinkle with pink berries as desired. Serve in a small bowl.

6. 6

   Flatbread tastes good with it.

Nutrition Facts

KCAL
550 kcal

CARBS
24 g

FATS
44 g

PROTEINS
16 g