Bulgur Salad with Herbs

Squeeze half of the lemon. Boil the bulgur with lemon juice and vegetable broth in a saucepan and cook according to package instructions.

Meanwhile, chop the sun-dried tomatoes. Drain the chickpeas and chop. Peel the cucumber, cut in half lengthwise, remove seeds, and dice the pulp into small pieces. Peel the shallots and also cut into small cubes. Rinse the parsley and mint, shake dry and chop the leaves.

Mix the prepared ingredients, olive oil and white wine vinegar with the bulgur and season with salt and pepper.