Bulgar wheat, chickpea and feta salad

Method

1. Rinse the bulgar wheat in cold water. Put in a bowl and cover with hot water. Cover with a cloth and leave for 20 minutes. Drain the bulgar wheat and squeeze out the excess liquid. Stir in the chopped parsley and onion. Cut the lemon in half and squeeze one half over the bulgar wheat, discarding any pips. Cut the other half into wedges and set aside.
2. Fold the remaining ingredients into the bulgar wheat. Serve with the lemon wedges and a few whole parsley leaves to garnish. You can serve some extra lemon wedges, kalamata olives and rocket leaves on the side