Smoky Chickpeas & Grains Bowl

Cook the bulgur wheat

• Rinse the bulgur wheat in cold water. Add the bulgur wheat to a pan and crumble in the stock cube. Pour over enough boiling water so that the bulgur wheat is covered by about 2 - 3cm.
• Cover the pan with a lid and cook for around 10 minutes on a medium heat, until all the water is absorbed and the bulgur wheat is fluffy. Set aside.

Marinate the chickpeas & pickle the cucumber

• Quarter the tomatoes.
• Drain the chickpeas and add them to a large bowl with the tomatoes. Drizzle with a generous glug of your preferred oil and season well with salt and pepper, before mixing together, then set aside to marinate.
• Dice the cucumber. Add the cucumber to a bowl and sprinkle over the rice wine vinegar and sugar, mix well then set aside to pickle. You could also use this to pickle other veg you may have knocking around - I also did this with red onions and popped them on top of the salad - use what you have at home and get creative!

Make the sesame seed & almond crunch

• Roughly chop the almonds.
• In a small pan, toast the almonds on a low heat for 2 - 3 mins, stir in the sesame seeds, smoked paprika and a dash of your preferred oil. Mix well and toast for another 1 - 2 minutes. Transfer from the pan.

Finish the chickpeas & grains bowl

• Tip the drained bulgur wheat into the chickpeas bowl.
• Drain the pickled cucumber (keeping back the pickling liquid) and mix these into the bowl too. Season to taste with the pickling liquid.
• Scatter over the sesame & almond crunch.

Serve up your Lipton Lemon Ice Tea & Plate Up

• Crack open your chilled Lipton Lemon Ice Tea. Plate up your dish and enjoy.