Middle eastern salad

After a trip to the farmer's market today my fridge is well stocked with fruit and veggies. Yay! I also picked up some ingredients at the little Greek grocery store, including an interesting looking tomato vinegar which I'm keen to try.

But that's for another day. My main goal today was to make three salads, two of which I'm posting. The third was M's excellent recipe for Mediterranean Barley Salad, which I'll try with grilled prawns or chicken or maybe something else.

Middle eastern salad
adapted from this recipe

2 c low sodium chicken broth (could use vegetable broth)
1 c bulgur wheat
1 1/2 c chickpeas
2 c pickling cucumbers, chopped
1 large stalk celery, chopped
1 1/2 enormous green onions, sliced
1/2 c pine nuts, toasted
3 tsp fresh dill, chopped
olive oil
lemon juice
freshly ground sea salt and pepper
2 c halved cherry tomatoes

Heat the chicken broth and pour over the bulgur; let sit until the bulgur has absorbed all the liquid. Let cool to room temp. Add the chickpeas, cucumber, celery, onions, pine nuts, and dill. Mix to combine. Whisk the olive oil, lemon juice, salt, and pepper to make the dressing, and toss with the salad. Refrigerate for at least 2 hours before serving to let the flavours blend, and add the tomatoes just before serving. Serve as an accompaniment to grilled chicken.