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Apricot & chickpea salad

Apricot & chickpea salad

Dried apricots are a good source of iron and their flavour complements the earthiness of the protein packed chickpeas to make a delicious & unusual salad. Add some cubes of grilled smoked tofu for a hearty healthy lunch that will keep you going all afternoon.

Serves: 4

What you need:

  • 100g bulgar wheat
  • 100g cooked chickpeas
  • 50g sprouted mixed pulses
  • 50g dried apricots chopped
  • 25g toasted flaked almonds
  • 2tbsp chopped parsley

Dressing

  • 1 tbsp groundnut oil
  • 1 small onion, finely chopped
  • 1 tsp crushed dried chillies
  • 1 tsp ground cumin
  • pinch cinnamon
  • pinch ground cloves
  • salt & pepper

What you do:

  1. Pour boiling water over the bulgar wheat and leave to stand for 30 minutes then drain. Fluff the grains up with a fork.
  2. Mix together the bulgar, chickpeas, sprouted pulses, apricots, almonds and parsley in a bowl.
  3. To make the dressing, heat the oil in a pan, fry onion until soft. Add spices, cook for 2 minutes, season and stir into the salad immediately.

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Vegetarian Society

Vegetarian Society

The Vegetarian Society is a registered charity committed to promoting the health, environmental and welfare benefits of a vegetarian diet.

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