Bulgur and Chickpea Salad (Safsouf)
This rustic salad from the Bekaa Valley does not feature on the standard restaurant menu. It began originally as the leftover meatless filling for vine leaves. Make it with fine-ground bulgur.
|2||garlic cloves, crushed|
|Juice of 2½-3||lemons|
|salt and black pepper|
|7 tbsp||extra virgin olive oil|
|1 x 400g||tin of chickpeas|
|A large bunch / about 250g||of flat-leaf parsley, chopped|
|A large bunch / about 90g||of mint, chopped|
Soak the bulgur in plenty of cold water for 20 minutes until tender, then drain and squeeze out the excess water. In a bowl, mix the garlic, lemon juice, salt, pepper and oil. Soak the drained chickpeas in this for 10 minutes, then stir in the bulgur.
Chop the herbs finely and mix them in when you are ready to serve.