Chickpea Tabouli Salad
What do you do with an abundance of parsley? Make tabouli of course! We've amped up the nutritional value of this traditional Levantine salad with the addition of chickpeas. If you can't find bulgur wheat, you could swap it out for semolina, couscous, brown rice etc. For other variations, try the addition of pomegranate seeds and a dollop of cumin-spiced yoghurt. Our favourite way to serve tabouli is on top of hummus with a side of fresh flat bread.
Serves 2 as a main, 4 as a side | 10min soaking time | 5 mins prep
1/4 cup bulgur wheat
1 x small lemon, juice only
400g can chickpeas
1/2 punnet cherry tomatoes, quartered
2 spring onions, finely sliced
1 x large bunch parsley
1/2 bunch mint, stems removed
1/4 cup EVOO
Salt and pepper to taste
1 tsp sumac
Step 1. Place the bulgur wheat in a bowl with 1 cup of boiling water. Let sit for 20 minutes until tender, drain well through a sieve. Place the bulgur wheat back into the bowl and pour over the lemon juice.
Step 2. In a serving bowl, combine chickpeas, cherry tomatoes, and spring onions. Season with salt and let sit while you chop the herbs.
A wise woman once said, the key to a great tabouli lies in the chopping of the herbs.... and boy was she right!
Step 3. Before you begin, start with the sharpest knife you have. Gather the bunch of herbs together on the board and slice it as finely as you can. Whatever you do, do not be tempted to run the knife back through the herbs as this will bruise them and reduce the flavour.
Step 4. Add the herbs to the chickpea mixture, along with the bulgur wheat, extra virgin olive oil, and sumac. Season with salt and pepper. Taste and adjust seasoning if needed.