Chickpea tabouli


Chickpea tabouli

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Chickpeas are a great source of fibre, extra protein and calcium. They also provide a tinge of nuttiness to the traditional tabouli dish to deliver a fresh tasting healthy dish everyone will simply love.



  • ¾ punnet cherry tomatoes, cut into quarters
  • ¼ small red onion, finely diced
  • 1 small bunch fresh flatleaf parsley leaves, finely chopped
  • ¼ small bunch fresh mint leaves, finely chopped
  • ½ cup white cabbage, shredded
  • 2 tbsp crumbled fetta
  • 1 x 400 g tin chickpeas
  • Salt and pepper, to taste
  • 2 tbsps extra-virgin olive oil
  • 1 tbsp lemon juice

Add all the salad ingredients to a large bowl and sprinkle the fetta over the top.

Drain and rinse chickpeas, then blitz in a food processor for 20 seconds or until they are roughly chopped. Add to salad and season to taste.

Drizzle over oil and lemon juice and mix well to combine.



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