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Chickpea, Bulgur, Mint, and Vegetable Salad
2 servings

[ INGREDIENTS ]

1/4 Cup Fine Bulgur Wheat
Water
3 Cucumbers, Chopped
2 Large Tomatoes, Chopped
1 Cup Cooked or Canned chickpeas
Generous Handful Fresh Mint, Chopped
4 Tablespoons Sultanas (Yellow Raisins)
2 Tablespoons Pistachios, Coarsely Chopped
3 Tablespoons Fresh Orange Juice
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Extra-Virgin Olive Oil
2 Teaspoons Honey
Salt

[ INSTRUCTIONS ]

1. Place :
   
   1/4 Cup Fine Bulgur Wheat;
   in a small bowl and add :
   
   1/4 Cup plus 2 Tablespoons of Boiling Water;.
2. Cover the bowl with plastic wrap and leave to sit for about 15 minutes.
3. Remove the wrap and drain the bulgur using a strainer.
4. Combine with the bulgur :
   
   3 Cucumbers, Chopped;
   2 Large Tomatoes, Chopped;
   1 Cup Cooked or Canned Chickpeas;
   Generous Handful Fresh Mint, Chopped;
   4 Tablespoons Sultanas (Yellow Raisins);
   2 Tablespoons Pistachios, Coarsely Chopped;
   in a serving bowl.
5. Mix together :
   
   3 Tablespoons Fresh Orange Juice;
   2 Tablespoons Fresh Lemon Juice;
   1 Tablespoon Extra-Virgin Olive Oil;
   2 Teaspoons Honey;
   and drizzle onto the salad.
6. Toss together to combine.
7. Season with :
   
   Salt, to Taste;
   and serve at once.

::: View the original recipe for Chickpea, Bulgur, Mint, and Vegetable Salad at hanadykitchen.com