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Mexican Burghul Salad



2 1/2 cups burghul grains (I like the larger grain best)
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
4 finely chopped spring onion OR 1/2 red onion
1 large red pepper, finely diced
1 large yellow or orange pepper, finely diced
1/2 cup finely chopped parsley

DRESSING (see Cook's Notes for substitutions)
1 teaspoon crushed garlic
2 tablespoons red wine vinegar
1 tablespoon silan/honey
3 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander spice
Salt and coarse pepper to taste
1/2 cup olive oil

1: Pour salted water over burghul grains - cover well with approximately 2 cm extra margin - and set aside to absorb for approximately 1 1/2 hours.
2: Whisk dressing ingredients together till well mixed and check seasoning.
3: Check water is fully absorbed - press out extra in a sieve if absolutely necessary but you shouldn't have to unless you added too much - and then add vegetables, beans and herbs to grains.
4: Toss through dressing to coat well and refrigerate till ready to serve.

COOK'S NOTES: Quinoa could replace burghul if you prefer but this will have to be cooked and can't just be soaked. I cook quinoa in the microwave for ease. If you insist, you could simplify the dressing even further, by simply adding cumin, ground coriander and silan to 2/3 cup ready-made French dressing. Apple cider vinegar or white wine vinegar can replace red wine vinegar.  Salad feeds approximately 8 and leftovers last for days.