Bulgur salad with chickpeas, egg and feta

Ingredients

• 50 g Bulgur wheat (Dry / uncooked)
• 240 g Chickpeas, canned (Drained; Drained and rinsed)
• 110 g Eggs, whole (Raw; 2 medium eggs)
• 150 g Cucumber (Raw; Diced)
• 150 g Tomatoes (Raw; Diced)
• 40 g Red onion (Raw; Finely chopped)
• 20 g Fresh parsley (Raw; Chopped)
• 5 g Fresh mint (Raw; Chopped)
• 50 g Feta cheese (Ready-to-eat as sold; Crumbled; choose feta made with microbial (vegetarian) rennet)
• 15 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 30 ml Lemon juice (Raw; Freshly squeezed)
• 150 ml Water (Ready-to-eat as sold; Boiling, for soaking the bulgur)
• 0.5 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Put the bulgur in a bowl, pour over the boiling water, cover and leave for 10 minutes. Fluff with a fork and leave to cool. [Source step duration: 10 min]
2. Boil the eggs for 9–10 minutes, then cool in cold water and peel. [Source step duration: 10 min; Food safety: Boil until both white and yolk are firm.]
3. Dice the cucumber and tomatoes, finely chop the onion and herbs, and drain and rinse the chickpeas.
4. Whisk the olive oil, lemon juice and pepper. Toss with the bulgur, chickpeas, vegetables and herbs.
5. Divide the salad between two bowls or containers. For immediate serving, top with quartered eggs and crumbled feta; for meal prep, keep the cooled fully cooked eggs whole and chilled separately, and quarter and add them just before eating.
6. Allergen declaration (ingredient-based): Cereals containing gluten, Eggs, Milk
7. Storage: Refrigerate the salad promptly in a covered container and use within 2 days. Cool and refrigerate the fully cooked eggs separately, keeping them whole until serving. Quarter and add the eggs just before eating. Not suitable for freezing. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.