This is a simple salad I create often as it makes a very filling and satisfying meal. It stores really well for a few days 'undressed' and is easy to take with you for work or play and can be made a day ahead. The type of parsley you choose to use is entirely up to you; I prefer the Italian parsley. Also, if you want to make it completely raw, use a cup of dried chickpea that have been soaked in filtered water, overnight and leave out the bulgur wheat. Bulgur wheat can be cooked or soaked, but I like to add this to the salad after simply rinsing it and then leave the salad to soak for a few hours.
What you need;
1/2 bunch of pasley
a handful of mint
1/2 small Spanish onion
1 red capsicum (bell pepper)
1 can chickpea (organic please!)
1/2 cup bulgur wheat
1/4 lemon juice
1/4 olive oil
2 Tbs sumac spice
salt and pepper to taste
Start by rinsing the bulgur wheat and set aside to drain well. Chop the onion, tomatoes and red capsicum into small cubes and add to a bowl.
Chop the mint and parsley into fine pieces.
Rinse the can of chickpea under running water and add to the awaiting salad, along with the bulgur wheat. Mix well. At this stage, add a splash of filtered water to the salad, toss again then place in the fridge for at least two hours. Make sure you do not add too much water! Best to add less than to add too much! The bulgur wheat will 'swell up' during this time.
Mix the dressing ingredients together and set aside. When you are ready to eat, pour dressing over salad and serve.