Jewish Cookery | Kosher Recipes | Summer Blueberry & Chickpea Salad

Ingredients

• 150g bulghur wheat & quinoa mix
• 400ml vegetable stock
• 1 400g tin chickpeas – drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon dried coriander
• 3 tablespoons olive oil plus 2 teaspoons
• 40g walnuts
• 1 tablespoon honey
• Juice and zest 1 lemon
• 1 garlic clove – peeled and crushed
• 15g fresh mint – leaves shredded
• 150g blueberries
• 120g feta cheese – optional
• 60g rocket or mixed salad leaves
• Salt and pepper – to taste