Photo of apricot and chickpea salad
A delicious, satisfying Turkish-inspired salad - perfect for lazy afternoons. [Photo: Vegetarian Society]

Apricot and chickpea salad

3 July, 2014

Looking for some lunchtime inspiration?

Or maybe something to serve on a picnic or lazy day in the garden?

This Turkish-inspired recipe is satisfying and delicious and can be made ahead of time to serve when you are ready. Serves 4


 For the salad:

  • 100g (3 oz) bulgar wheat
  •  100g (3 oz) cooked chickpeas
  •  50g (2 oz) sprouted mixed pulses
  •  50g (2 oz) dried apricots chopped
  •  25g  (1 oz) toasted flaked almonds
  •  2 tbsp chopped parsley

 For the dressing:

  • 1 tbsp groundnut oil
  • 1 small onion, finely chopped
  • 1 tsp crushed dried chillies
  • 1 tsp ground cumin pinch cinnamon pinch ground cloves
  • to taste salt & pepper


1 Pour boiling water over the bulgar wheat and leave to stand for 30 minutes then drain. Fluff the grains up with a fork.

2 Mix together the bulgar, chickpeas, sprouted pulses, apricots, almonds and parsley in a bowl.

3 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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Recipe © The Vegetarian Society