Taboulé mit Kichererbsen und Edamame

Zubereitung

1. Pour boiling water over the bulgur, cover and leave for 15 minutes, then fluff with a fork.
2. Dice the tomatoes and cucumber and chop plenty of fresh parsley.
3. Cook the edamame for 3 minutes and drain.
4. Mix everything with the chickpeas, lemon juice, olive oil and salt.