The bulgur and chickpea salad with zahtar (za’atar) and mint is a perfect representation of how the Lebanese make use of the wealth of ingredients within their borders. It’s very easy to make and really champions our zahtar spice blend – a highly versatile, herbal mix of spices including sesame seeds, sumac berries, thyme leaves and sea salt. Indeed, it’s become a bit of a kitchen staple, being used for roasting poultry, fish and vegetables, seasoning eggs, grains and, of course, salads.
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.
