Vegan Bulgur Salad with Chickpeas

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200 ml/ 6.7 fl.oz/ scant 1 cup vegetable broth

150 g/ 5.3 oz/ 2/3 cup fine bulgur

1 can chickpeas

4 tablespoons chopped parsley

3 tablespoons chopped dill

2 tablespoons chopped mint

2 tablespoons olive oil

chili flakes to taste

fine sea salt and pepper


1. Pour the vegetable broth in a saucepan and bring to a boil. Add the bulgur, cover and remove from the heat. Let stand for 5 minutes. Transfer to a bowl, loosen with a fork and let cool slightly.

2. Drain and rinse the chickpeas. Add them to the bulgur and stir.

3. Add the chopped herbs, olive oil and chili flakes, salt, and pepper to taste.

Bon Appetit!

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