One of the things, I love about summer is having lunch or dinner outdoors. We have got a big, common area balcony the we share with our neighbors and during the summer time, this is the most visited place of the houses; packed with people, good music, celebrations, and of course delicious Italian foods.
So, last weekend, we made the opening of balcony season and got together with our neighbors at the lunch time. Each home prepared one thing; this time I made the salad.
Because of it’s light but satisfying taste, bulgur and chickpea salad is one of my favorite. And also, if the time consuming ingredients like chickpea, are already prepared and ready to handy, the rest is all about chopping vegetables and mixing everything.
All you need is;
- 1 cup of boiled chickpea,
- 1 cup of bulgur
- Dry black currant,
- Dry mint,
- Common Purslane
- Cumin ( it’s optional)
- Salt, pepper
- Lemon and olive oil
- Place bulgur in a bowl, add boiled water and let it steam until the water is totally absorbed,
- Chop the vegetables,
- Put vegetables, chickpeas, herbs and spices in bulgur.
- Finally ,add freshly squeezed lemon juice, olive oil, salt and pepper then toss to combine and serve.