3 medium tomatoes ( seeds removed and chopped as cubes )
½ cup of chopped fresh coriander
Salt and black pepper
¼ lemon juice
1 teaspoon of Dijon mustard
1 teaspoon of curry
3 tablespoon of olive oil
1Mix bulgur with water in a big cup and cover with aluminium folio. Let it rest for approximately one hour until bulgur softens and water is absorbed.
2To prepare lemon-curry sauce, mix ¼ lemon juice, 1 teaspoon of Dijon mustard and 1 teaspoon of curry. Add 3 tablespoons of olive oil, scramble them until it is blended. Let the lemon-curry sauce rest for a while.
3Drain excess water of bulgur. Add chickpea, celery, tomato and coriander; mix them well. Add sauce over and mix the ingredients again. Add black pepper and salt.
4If you had it prepared before the day of serving then, cover it and let it cool for 8 hours. Serve at room temperature.