Description
Grains and pulses add so much flavour as well as a healthy dose of protein to this salad. Excellent as a vegan side dish or as a main meal.
Ingredients
40 g flat leaf parsley, washed and roughly chopped
30 g fresh mint, washed and roughly chopped
100 g cracked wheat, cooked*
100 g cooked chickpeas, lightly crushed
50 g cooked lentils
30 g sunflower seeds
30 g pumpkin seeds
20 g sesame seeds, toasted
4 spring onions, sliced
250 g cocktail tomatoes, quartered
½ C (125 ml) lemon juice
⅖ C (100 ml) olive oil
½ clove garlic, crushed
¼ tsp (1,25 ml) lemon zest
salt and pepper
Instructions
Combine all of the ingredients in a bowl and mix to combine.
Taste and adjust seasoning if necessary.
Notes
Use the same quantity of bulgar wheat, if preferred.
