Crunchy chickpea salad

• bulghar wheat↗200g g
• pine nut↗50g g
• leek↗1

  finely diced

• extra-virgin olive oil↗3 tbsp tbsp
• lemon↗juice of 2

  juice of 2

• raisin↗50g g
• can chickpea↗400g g

  drained

• chopped fresh herb4 tbsp tbsp

  such as parsley, corriander

• iceberg lettuce↗

  leaves

• strips of red pepper
• radish↗
• celery↗

  sticks

Step-by-step instructions

1. 1

   Cook the bulghar wheat according to packet instructions. Allow to cool. Lightly toast the pine nuts in a non-stick pan over a low heat, until golden.

2. 2

   Put all the salad ingredients into a bowl and toss together well. Taste and adjust the seasoning if necessary. Serve piled on to plates or into bowls with iceberg lettuce, radishes, red pepper and celery.