Summary

Ingredients

• 125 g bulur
• 250 ml salt water
• 1 can chickpeas
• 1 bunch parsley
• 1 bunch dill
• 0.5 ½ cucumber (s)
• 50 g pine nuts
• 1 small spring onion (s), red
• 100 g tofu
• 4 tablespoon olive oil
• 1 tablespoon syrup (agave syrup)
• 1 teaspoon, heaped mustard
• 1 tablespoon apple cider vinegar (e.g. with mango)
• 1 teaspoon lime juice
• salt and pepper
• possibly date (s), dried
• possibly cranberries, dried

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Instructions

1. First bring 250 ml of water with a little salt to the boil, add the bulgur and simmer for about 10 minutes until there is no more liquid in the pan. Drain the chickpeas and rinse well. Cut the tofu into cubes of the same size.
2. Roast the pine nuts in a pan until golden brown and set aside to cool. Then heat some tasteless oil in this pan and fry the tofu cubes until they are crispy. Put these aside to cool down after frying.
3. Peel the onion and cut into fine strips. Rinse and finely (or coarsely, depending on taste) chop parsley and dill.
4. Now olive oil, vinegar, agave syrup, mustard and lime juice are mixed well in a salad bowl and seasoned with salt and pepper. Then add the herbs and the other ingredients, mix everything well and the salad is ready. Tastes chilled but also lukewarm.
5. The vinegar can vary according to taste, and if you like, you can also mix in dried dates or cranberries.