Step 1

Place the burghul in a heatproof bowl. Pour over the boiling water and set aside for 12 minutes or until soft. Drain and transfer to a large bowl.

Step 2

Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked. Thickly slice.

Step 3

Add the chicken, chickpeas, mint, parsley, tomato and shallot to the burghul and combine. Add lemon juice and season with salt and pepper. Toss to combine. Arrange on a serving platter and serve with Lebanese bread.