Lifestyle: The salad days of summer

Jul 2 2009 By Chester Chronicle

Learning how to make a terrific salad is a skill. Become a salad pro with our easy-to-follow tips and recipes

Chickpea and Herb Salad

(Serves 4)

100g bulgur wheat

4tbsp olive oil

1tbsp lemon juice

2tbsp chopped flat leaf parsley

1tbsp chopped mint

400g chickpeas, drained and rinsed

125g cherry tomatoes, halved

1tbsp chopped mild onion

100g cucumber

150g feta cheese

Salt and pepper

Put the bulgur wheat in a heatproof bowl and pour boiling water over, just enough to cover. Set aside until the water has been absorbed. If you want a fluffier finish, transfer it to a steamer and steam for five minutes. Spread on a plate to cool. Mix together the olive oil, lemon juice, parsley and mint in a large salad bowl. Season to taste with salt and pepper. Add the chickpeas, tomatoes, onion and bulgur wheat.

Dice the cucumber and add to the bowl. Mix well and add the diced feta, stirring lightly to avoid breaking up the cheese. Serve immediately.