1Put fine bulgur into a wire screen and wet it. Put water into a big pan until its half and place wire screen in a manner not to touch to water. Close the cap.Let it steam for 20 minutes and do not let it over-swollen.
2Pour steamed bulgur into a wide tray and let it cool. Boiled chickpea with plenty of water and add into bulgur. Cut the pomegranate into half and empty it by hitting with a spoon from its back.
3Add pomegranate grains into bulgur. Finely sort the parsley and fresh mint, finely mince them and add into salad. Finely mince the onion and add into the salad. ( If required, wash the onions and filter from a cheesecloth. Thanks to this, odour will be removed.)
4Grate the bark of the orange and add into salad. Blend the salad by adding the natural olive oil, orange juice and lemon juice. Flavour it with salt and serve it.