• 80 g bulgur wheat
  • 80 g quinoa
  •  400 ml water
  •  150 g cooked, drained chickpeas
  •  100 g cooked, drained lentils
  •  50 ml chopped mint
  •  50 ml chopped parsley
  •  Seeds of ½ pomegranate OR one small pomegranate
  •  Salt and black pepper for seasoning


  • 30 ml pomegranate molasses
  • 1 garlic clove crushed
  • 15ml Honey
  • 30 ml Olive Oil
  • Finely grated zest of ½ lemon
  • 15 ml freshly squeezed lemon juice
  • 5 ml Dijon mustard or any mild mustard
  • Salt and pepper for seasoning
  • TO SERVE: 60 ml crispy onion rings or flakes
  • 100 g feta cheese, cubed
  • Extra mint for garnish


  • Add the bulgur wheat, quinoa and the water to a medium sized saucepan and bring to the boil on medium heat. Add some salt.
  • Cook for 15 minutes with lid on the saucepan until all the liquid has been absorbed.
  • Spoon the cooked quinoa and bulgur wheat into a large bowl to cool down quickly.
  • After a few minutes add the chickpeas, lentils, mint, parsley and the pomegranate seeds.
  • Combine all the ingredients for the dressing in a small jug and mix well.
  • Add the dressing and toss through the salad.
  • Serve the salad topped with the crispy onion, feta cheese and some mint as garnish.

Susann is a travel, parenting, beauty and lifestyle blogger in Johannesburg, South Africa.

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