Chickpea Tabouli

Chickpea Tabouli | Nadia Felsch
Chickpea Tabouli | Nadia Felsch
Chickpea Tabouli
Cook time
Total time
yield: 2
  • 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
  1. Wash and halve tomatoes
  2. Finely dice onion
  3. Wash and chop parsley
  4. Combine together in a mixing bowl
  5. Blitz chickpeas in a food processor for 20 seconds or so until they are broken down
  6. Add to remaining ingredients, season, add juice and oil to combine well
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).

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