Apricot & chickpea salad
Dried apricots are a good source of iron and their flavour complements the earthiness of the protein packed chickpeas to make a delicious & unusual salad. Add some cubes of grilled smoked tofu for a hearty healthy lunch that will keep you going all afternoon.
Serves: 4
What you need:
- 100g bulgar wheat
- 100g cooked chickpeas
- 50g sprouted mixed pulses
- 50g dried apricots chopped
- 25g toasted flaked almonds
- 2tbsp chopped parsley
Dressing
- 1 tbsp groundnut oil
- 1 small onion, finely chopped
- 1 tsp crushed dried chillies
- 1 tsp ground cumin
- pinch cinnamon
- pinch ground cloves
- salt & pepper
What you do:
- Pour boiling water over the bulgar wheat and leave to stand for 30 minutes then drain. Fluff the grains up with a fork.
- Mix together the bulgar, chickpeas, sprouted pulses, apricots, almonds and parsley in a bowl.
- To make the dressing, heat the oil in a pan, fry onion until soft. Add spices, cook for 2 minutes, season and stir into the salad immediately.
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The Vegetarian Society is a registered charity committed to promoting the health, environmental and welfare benefits of a vegetarian diet.
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