Ingredients
1 cup dried Organic Chickpeas, soaked for 6-8 hours, or overnight
1 1/2 cups Wholemeal Bourghul
2 bunches of Flat Leaf Parsley
1 bunch of Mint
1/2 Red Onion
2 Tomatoes
1-2 Lemons
1/3 cup Olive Oil
Sea Salt and Freshly cracked Black Pepper 

Method
Put the bourghul into a bowl, cover with approximately one litre (4 cups) boiling water and leave to stand for 1-2 hours. Cover the chickpeas, bring to the boil and then simmer for about 45 minutes until soft. Cool slightly. Finely chop the parsley, mint onion and tomato. Vigorously mix together the olive oil and lemon juice, season to taste.  Combine the Parsley, mint, onion, tomato, bourghul, chickpeas and dress with the olive oil and lemon juice dressing. Enjoy as a snack with Lebanese Bread, or use as an accompaniment to a main meal.  

You can experiment with this dish and vary the quantites of the ingredients to suit your own personal preferences.  For something different, try using Wholewheat Organic Couscous or Organic Quinoa (for a gluten-free version) instead of the bourghul!  

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