Heat oil in a large frying pan on medium. Add garlic, chilli flakes and onion. Sauté for a few minutes until onion is starting to caramelize. Add chickpeas, cumin, coriander, cinnamon, sweet paprika, salt and lemon juice. Toss and mix well. Cook for a further minute or two until chickpeas are warmed through. Remove from heat and allow to cool for 10 minutes.
Add chickpea mixture to a large bowl. Add cucumber, tomato, cooked bulgur, parsley, coriander and pomegranate seeds.
Make the dressing by mixing all the ingredients in a lidded glass jar and shaking until thoroughly blended and smooth (I use a spoon to ensure the tahini is completely mixed to make a smooth creamy dressing).
Add the dressing to the salad. Toss and mix gently until thoroughly combined. Serve with lime wedges.
Salad will keep well in the fridge for up to four days.
*bulgur – Bulgur is cracked wheat and a key component of tabbouli. You can cook a very small batch of bulgur for this salad in minutes. Add ¼ cup uncooked bulgur to a bowl. Add 1/3 cup boiling hot water to the bulgur and set aside for 10-15 minutes to absorb. After the stipulated time, fluff up the bulgur with a fork. It is now ready to use. Use ½ cup of this cooked bulgur for the recipe above.Make It Gluten-Free - Substitute cooked bulgur with cooked quinoa or cooked millet.