Summary

Ingredients

• 250 g bulur
• 1 can kidney beans
• 1 can chickpeas
• 1 onion (s)
• 2 cloves garlic
• 1 bunch parsley, fresh
• 1 bunch coriander, fresh
• 3 tablespoon paprika pulp or paprika-vegetable preparation from the antipasti shelf or pureed, grilled paprika
• 500 ml water
• salt and pepper
• Paprika powder
• Curry powder
• sugar
• Caraway powder
• Balsamic vinegar
• water
• olive oil

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Instructions

1. Cook the bulgur with 500 ml of water and a pinch of salt according to the instructions on the package.
2. Meanwhile, finely dice the onion and garlic and place in a bowl, drain the beans and chickpeas through a sieve, rinse with clear water and add to the onion in the bowl.
3. Now add the cooked bulgur and mix everything with the paprika pulp or the paprika-vegetable preparation.
4. Make a dressing with the remaining ingredients. Put a finger`s breadth of balsamic vinegar into a liter measure and add a little less than double the amount of water, plus a little olive oil. Then season everything with the spices and add the chopped herbs. Add the dressing to the salad and mix.
5. Let the salad stand for about 20 minutes before serving.