How to make
A recipe for a healthy vegan, fresh, vitamin full and filling green salad.
Boil the well-washed bulgur in the correct proportion of water, with added Himalayan salt and sunflower oil. It is ready in about 20-25 minutes, by stirring occasionally and boiling without a lid so that excess water, if any, can evaporate. Then we pull it off the heat and let it cool while you prepare the healthy salad.
Thoroughly wash all the freshly picked greens from the garden and finely chop them: the curly green lettuce of the Lollo Bionda variety, arugula, baby spinach and Swiss chard, leaves from a few sprigs of spring onions, parsley - only leaves and fresh stalks of spearmint.
Add the cooled bulgur along with the chickpeas (boiled from a tin or from a jar). Season with freshly squeezed lemon juice, brown granulated sugar - for a richer sweet taste, Himalayan salt - by taste, balsamic vinegar (white balsamic salad dressing), a little apple cider vinegar and sunflower oil (cold pressed unrefined sunflower oil).
Mix everything together and divide into 3 bowls.
Serve the freshly prepared fresh green salad with bulgur and chickpeas!
Spring salad, which is also suitable for Easter fasts.
Wonderfully delicious!
