Ingredient!
150 grams of fresh Italian parsley chopped. (This is about 2 piles)
6b. Onions (about 1 bunch) or 6 green onions, finely chopped (about 1 bunch)
4 large tomatoes, finely chopped
3lemons, juice of (Fresh Squeeze)
5 tablespoons of olive oil
1cup bulgur (also known as bourghul in cracked wheat Australia) or 1 cup burghur (also known as bourghul in cracked wheat Australia)
1 cup water, boiled
1/8 teaspoon of black pepper
1/8 teaspoon salt
1 (19 ounces) can chickpeas, drain and rinse
2/3 balls of olive oil
1/2 cup tahini (sesame sauce)
1 teaspoon salt
1/2 teaspoon cumin
GARNISH
cumin
parsley
olive oil
paprika
Preparation!
Add a cup of boiled water and a cup of bourghur (bulgur) in a small bowl and mix. Place a tea towel over the bowl so that the steam cannot escape. Set aside until cool.
Finely chop parsley, spring onions and tomatoes and place them in your separate large salad bowl.
Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt to the salad mixture. Mix well.
Place over cool cool hole and mix well.
Serve.
Refrigerate any left overs for approx. 2-3 days.