Ingredients:

• 1 glass of Extra Fine Bulgur
• 2 glasses of boiled water
• Lemon-curry sauce ( recipe below )
• 2,5 glasses of boiled chickpea
• 2 thin celery branch ( chopped )
• 3 medium tomatoes ( seeds removed and chopped as cubes )
• ½ cup of chopped fresh coriander
• Salt and black pepper
• Lemon-Curry Sauce
• ¼ lemon juice
• 1 teaspoon of Dijon mustard
• 1 teaspoon of curry
• 3 tablespoon of olive oil

1- Mix bulgur with water in a big cup and cover with aluminium folio. Let it rest for approximately one hour until bulgur softens and water is absorbed.

2- To prepare lemon-curry sauce, mix ¼ lemon juice, 1 teaspoon of Dijon mustard and 1 teaspoon of curry. Add 3 tablespoons of olive oil, scramble them until it is blended. Let the lemon-curry sauce rest for a while.

3- Drain excess water of bulgur. Add chickpea, celery, tomato and coriander; mix them well. Add sauce over and mix the ingredients again. Add black pepper and salt.

4- If you had it prepared before the day of serving then, cover it and let it cool for 8 hours. Serve at room temperature.