Chickpea Tabouli
Cook time
Total time
Author: Nadia Felsch
yield: 2
Ingredients
- 1 punnet cherry tomatoes
- 1⁄4 small red onion
- 1⁄2 bunch fresh flat-leaf parsley leaves
- 1 cup cooked chickpeas (from dried or canned)
- Pinch of rock or sea salt
- 1 teaspoon macadamia or olive oil
- 1 teaspoon lemon juice
Instructions
- Wash and halve tomatoes
- Finely dice onion
- Wash and chop parsley
- Combine together in a mixing bowl
- Blitz chickpeas in a food processor for 20 seconds or so until they are broken down
- Add to remaining ingredients, season, add juice and oil to combine well
Notes
A grain-free version of the Mediterranean classic which works well as a side or main dish.
Even if you're cooking for one/two people, make more to enjoy simple leftovers!
For a more filling version, add in quinoa, fetta, grilled/BBQ chicken or hard boiled eggs (if you're not vegan).
Even if you're cooking for one/two people, make more to enjoy simple leftovers!
For a more filling version, add in quinoa, fetta, grilled/BBQ chicken or hard boiled eggs (if you're not vegan).
