Healthy Chickpea Tabouli
This chickpea tabouli recipe ticks all my weeknight meal boxes! It can be made in five minutes and can be a quick side dish or vegetarian main meal.
Ingredients
- 60 g continental Parsley
- 80 g red onion quartered
- 130 g tomato quartered (firm)
- 400 g lentil drained canned weight 240g
- 400 g chickpea can drained
- 100 g feta crumbled
- 25 g raw cashew
- 25 g mixed pinenut, pepita seed and sunflower seed
- 1 lemon juice only
Instructions
- Place parsley in the TM bowl. Turbo 1 sec.
- Scrape the parsley out of the TM and onto the serving dish.
- Add the red onion to TM bowl. Turbo ½ sec.
- Add the chopped onion and liquid to the parsley in the serving dish.
- Place the tomato in TM bowl. Turbo ½ sec.
- Add the chopped tomato and liquid to the parsley in the serving dish. If any large pieces remain just chop them by hand.
- Add the drained chickpeas, lentil and lemon juice to the parsley salad. Stir gently to combine.
- In a dry frying pan toast the nuts and seeds until fragrant and golden. Meanwhile, crumble the feta over the salad.
- Add the roasted nuts to the top of the salad and garnish with a few rings of thinly sliced red onion.
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Nutrition
Calories: 282kcalCarbohydrates: 65gProtein: 27gFat: 10gSaturated Fat: 3gCholesterol: 14mgSodium: 198mgPotassium: 1055mgFiber: 27gSugar: 7gVitamin A: 295IUVitamin C: 18.1mgCalcium: 168mgIron: 7.7mg
Tried this recipe?Let us know how it was!
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