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March 2016 Issue
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Bulgur wheat salad

Photo: Mark Banham

Apparently one of the keys to living longer and healthier is to eat more vegetarian meals. So, if like me you’re intending to become one of those wiry old folk you see marching through the hills, regaling the youngsters with lengthy tales of glorious expeditions in the good ol’ days, then you’ll want to add this tasty recipe to your repertoire.


Serves: two

Weight: 500g

Volume: 750ml

Calories: 1666

Cost: $9.50

Time: 10min (plus 30min prep)


1 cup Bulgur wheat, soaked for 10min in boiling water

1 cup chickpeas

1 handful mint, finely chopped

1 handful fresh spinach, finely chopped

50g goat milk feta, cubed

½ telegraph cucumber, finely chopped

1 capsicum, finely chopped

Spring onions (or red onions)

25ml olive oil

1 lemon

Salt and pepper


As soon as you get to camp, bring a pot of water to boil, throw the chickpeas in, cover and set aside for 45min. While they’re doing their thing, prepare the rest of the ingredients.

Mix the chopped ingredients together in a large bowl, add the olive oil, lemon juice (and a bit of zest if you like) salt and pepper. With a little luck, the chickpeas should be done. Add them to the mix. Give it one final toss and serve.