Denise says:

  • I have made this recipe using a bulghur wheat and quinoa mix of grains, but any grain could be substituted.
  • This transports well so use as part of a picnic or for packed lunch now that working back at the office is becoming more prevalent.  In addition it is a good salad to be made in advance, so is ideal for Shabbat lunch or seudah.
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Serves: 6 people


  • 150g bulghur wheat & quinoa mix
  • 400ml vegetable stock
  • 1 400g tin chickpeas – drained and rinsed
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried coriander
  • 3 tablespoons olive oil plus 2 teaspoons
  • 40g walnuts
  • 1 tablespoon honey
  • Juice and zest 1 lemon
  • 1 garlic clove – peeled and crushed
  • 15g fresh mint – leaves shredded
  • 150g blueberries
  • 120g feta cheese – optional
  • 60g rocket or mixed salad leaves
  • Salt and pepper – to taste


1) Preheat the oven to 200C/ Gas mark 6. 2) Place the chickpeas on a baking tray lined with baking parchment paper. Add the paprika, dried coriander, 2 teaspoons olive oil and season with salt and pepper.  Roast for 20 minutes. 3) Add the walnuts to the tray for the last 5 minutes. 4) Cook the bulghur wheat and quinoa in the vegetable stock according to the packet instructions. Cool and set aside. 5) Roughly chop the nuts. Mix the lemon juice, zest, honey, garlic, herbs and 3 tablespoons olive oil in a small bowl. 6) Add the chickpeas, nuts and most of the dressing to the cooked bulghur wheat grains. 7) Fold through the blueberries, feta cheese – if using and salad leaves. Garnish with sprigs of mint and drizzle over the remaining dressing.