ingredients

175 g of bulgur
400 g canned chickpeas weighed drained
3 green onions
3 tbsp. to s. chopped fresh mint
2 tbsp. to s. chopped parsley
The juice of 2 lemons
1 dl of olive oil
1/2 cuil. to c. ground cinnamon
1 small head lettuce

Steps

Step 1

Place the bulgur in a bowl, cover with at least 2 cm of cold water. Let it swell 15 min, drain by squeezing the grains in the hand to extract the excess water. Then put back in the salad bowl.

2nd step

Add chickpeas, chopped onions, mint, parsley, lemon, oil, cinnamon, salt, pepper, mix.

Step 3

Serve with lettuce: you can use the leaves as cups as in our picture.