Crunchy chickpea salad

30-60 minutes 400 kcal or less 6 servings blood sugar celery chickpea chickpeas crunchy diabetic glucose mains pine nut pine nuts radish radishes raisin raisins salad vegan vegetarian wellbeing

Ingredients

200g bulghar wheat

50g pine nut

1 leek , finely diced

3 tbsp extra-virgin olive oil

juice of 2 lemon

50g raisin

400g can chickpea , drained

4 tbsp chopped fresh herb such as parsley, corriander

iceberg lettuce leaves

strips of red pepper

radish

celery sticks

Method

Cook the bulghar wheat according to packet instructions. Allow to cool. Lightly toast the pine nuts in a non-stick pan over a low heat, until golden.

Put all the salad ingredients into a bowl and toss together well. Taste and adjust the seasoning if necessary. Serve piled on to plates or into bowls with iceberg lettuce, radishes, red pepper and celery.