This was created one fine weeknight when I was home alone and really wanted to have something warm for dinner that does not take a long time to prepare. Salad is the easiest thing when you want to have a quick meal.
The only thing was, the thought of having cold vegetables for dinner is quite off putting. Plus there was actually no greens in the house apart from a spring onion and a lime. Searched the pantry and noticed we are kinda overstocked on chickpeas, since we have been planning to make falafel for a while now. This is an emergency and I think the plan to make falafel will not occur any time soon I decide that this shall be another ingredient that will be tasty warm! This is about how and why I made this.  

This makes about 2-3 portions, eaten on its own. If you make a little more or can’t finish everything, pack them and have them for lunch the following day. Warm salad for lunch sounds good eh?

1/2 bulgur (uncooked)

1cup vegetable broth

1 spring onion, chopped

1 clove of garlic, minced

1/2 tsp cumin seeds

1 can chickpeas, rinsed

1 tomato, chopped

1 tsp chili flakes

1/2 juice of lime

bunch of parsley, roughly chopped

olive oil

Salt and pepper

1. Prepare bulgur. According to instructions given or add 1 cup of vegetable broth and 1/2 cup bulgur in a pot. Bring water to boil, then reduce heat and let it simmer for about 11mins. Turn off heat and let it sit.

2.In the meantime, add oil to a small frying, on medium high heat, add minced garlic and cumin seeds. Fry for about a 1min or till fragrant. Add the rinsed and dried chickpeas to pan. Pan roast for a couple of minutes till chickpeas are slightly brown.

3. In a large mixing bowl, add chopped spring onion, chopped tomatoes, chili flakes, parsley, add the chickpeas, bulgur, lime juice  and season with salt and pepper. You could always add more oil if you find it dry. Give it a good mix!

Tip: To get maximum flavour out of this salad, let it sit for about 15mins for the flavours to combine. 

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