Apricot and Chickpea Salad with Sprouted Pulses

  • Serves 4

  • Preparation 5 mins

  • Cooking 40 mins

Apricot and Chickpea Salad with Sprouted Pulses
  • Dairy-Free

  • Egg-Free

  • Low Fat

  • Vegan


For the salad
  • 100g bulgar wheat
  • 100g cooked chickpeas
  • 50g sprouted mixed pulses
  • 50g dried apricots, chopped
  • 25g flaked almonds
  • 2 tbsp parsley, chopped
For the dressing
  • 1 tbsp groundnut oil
  • 1 small onion, finely chopped
  • 1 tsp crushed dried chillies
  • 1 tsp ground cumin
  • Pinch cinnamon
  • Ground clove, to taste
  • Salt and pepper


  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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