Servings: 2
INGREDIENTS
- 4 celery stalks and greens, finely chopped
- 1 red onion, finely chopped
- ½ cup roasted almonds
- ½ cup dried cranberries
- ½ cup pomegranate seeds
- 1 cup cooked chickpeas
- 1 cup bulgur, soaked in water for two hours
Dressing:
- ⅓ cup olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons honey
- 2 garlic cloves, pressed
- Juice from 1 lemon
INSTRUCTIONS
- Prepare the dressing in advance in a jar and mix well.
- Drain the bulgur well, and combine it with all the salad ingredients in a bowl.
- Drizzle the dressing over it, mix well, and serve.