Bulgur and Chickpea Salad

This is the perfect salad for entertaining, high in fibre, low GI and filled with goodness from a variety of veggies!

Ingredients:

• 1 large can of chickpeas (rinsed & drained)

• ½  cup bulgur wheat

• ½  cup basmati rice

• ½ tsp of nutmeg

• ½ tsp of cinnamon

• 1/2 bag of kale slaw mix (aldi is our go too)

• A dozen cherry tomatoes (thinly sliced)

• 1 large capsicum (thinly sliced)

• 1 tbs of sunflower & pepita seeds

• 2 baby beetroots (thinly sliced)

• 1/4 cup of olive oil

• Juice of 1 lemon

• Salt & Pepper

Method:

1. Add 1 ¾ cups of water to a saucepan and bring to the boil. Stir 1 tsp of salt evenly into the water. Pour in the grains and stir with a wooden spoon to slowly separate the grains and avoid clumps. 

2. Let the rice simmer for 18 minutes, then remove the saucepan from the heat and let steam for 5 minutes. Fluff it all up to your liking with a fork. Add in the cinnamon and nutmeg for flavour. 

3. Once the rice is cooked, add in chickpeas and stir through.

4. In a large bowl, seperate with with kale slaw and rice mixture, add chopped capsicum and tomatoes to seperate between the two. Add sliced beetroot, seeds and dressing (olive oil and lemon) to finish.