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Healthy Chickpea Tabouli
Julie Carlyle
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.
Print Recipe
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course
Main, Main Course, Salad, Vegetarian
Cuisine
Australian, Middle Eastern
Servings
6
people
Calories
282
kcal
Ingredients
Metric
US Customary
1x
2x
3x
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.
Nutrition
Calories:
282
kcal
Carbohydrates:
65
g
Protein:
27
g
Fat:
10
g
Saturated Fat:
3
g
Cholesterol:
14
mg
Sodium:
198
mg
Potassium:
1055
mg
Fiber:
27
g
Sugar:
7
g
Vitamin A:
295
IU
Vitamin C:
18.1
mg
Calcium:
168
mg
Iron:
7.7
mg
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