Method

Step 1

Place 150g bulgur in a bowl and pour over enough boiling water to cover. Leave to soak for 10-15 minutes until it has doubled in volume.

Step 2

Meanwhile, place the drained tin of chickpeas in a bowl with the onion, 2 tablespoons zahtar and the garlic and bind with 4 tablespoons olive oil and the juice of 2 lemons.

Step 3

Sieve and squeeze the bulgur to remove any excess water. Add the chickpea mix with the parsley and mint.

Step 4

Toss well, season with salt and pepper to taste and drizzle a little honey over the top.