Name: chickpea, cilantro + cumin salad
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup fine-grained bulgur (cracked wheat) (rinsed in a fine-mesh colander); 0.5 cup boiling water; 3 cups finely chopped flat-leaf parsley; 0.25 cup chopped fresh mint; 0.5 jalapeño pepper (seeded and diced (optional)); 4 Persian cucumbers (or 1 long seedless cucumber, cut into 1/2 in (1 cm) cubes); 4 spring onions (white and green parts, finely chopped); 4 medium tomatoes (peeled and diced into 1/4 in (5 mm) cubes); 1 clove garlic (peeled and grated); 0.67 cup fresh lime juice; 0.67 cup olive oil; 0.5 teaspoon honey; 1.5 teaspoons sea salt; 1 teaspoon freshly ground pepper; 4 little gem or romaine lettuce hearts (or endives)

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chickpea, cilantro + cumin salad — Formulation & Method | CuliNect