Easy on the table

Chickpea salad with mango, feta, and harissa yogurt

Just as we all started to get used to the summery scenes of the past weekend, the mercury drops again. But, dear girls, while my skirt may temporarily be back on the pile, my fridge remains filled with spring greens (and ice-cold rosé). I’ll just plop down in the garden tonight with an extra layer, along with this delicious chickpea salad and a blanket. You better do the same and make an extra large portion, because tomorrow this meal will be perfect for your lunch break.

Ingredients

150 grams of bulgur
1 ripe avocado
can of chickpeas
1 spring onion
container of fresh flat-leaf parsley
1 tbsp olive oil
bag of arugula
1 ripe mango
100 grams of feta
200 grams Greek yogurt
1 tbsp harissa paste

• Prepare the bulgur according to the instructions on the package.
• Place the bulgur in a large bowl and let it cool slightly.
• Mix the yogurt with the harissa and set aside.
• Cut the avocado into pieces.
• Put the chickpeas in a colander, rinse under cold running water, and let drain.
• Slice the spring onion into rings and chop the parsley finely. Mix together with the oil into the bulgur.
• Add the avocado, chickpeas, spring onion, arugula, mango, pepper, and possibly some salt, and stir.
• Crumble the feta on top and serve with the harissa yogurt.

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