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Dairy-Free
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Egg-Free
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Low Fat
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Vegan
Ingredients
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
Method
- Pour boiling water over the bulgar wheat and leave to stand for 30 minutes then drain. Fluff the grains up with a fork.
- Mix together the bulgar, chickpeas, sprouted pulses, apricots, almonds and parsley in a bowl.
- 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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