Chickpea and carrot bulgur wheat salad

Method

1. Put the bulgur wheat into a pan, pour over 400ml boiling water and place over a medium heat. Simmer, then reduce the heat and cook gently for 10-15 minutes, until just softened. Drain, cool under running water and drain again. Put in a large bowl.
2. Meanwhile, cut the carrots on a mandolin into long, thin matchsticks or thinly slice by hand. Add to the bowl with the spring onions and chickpeas. Mix together well.
3. Whisk the oil and lemon juice together. Toss through the salad with the parsley just before serving.
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