Spiced chickpea tabouli
This spiced chickpea tabouli brings a taste of the Middle East to your table. Perfect as a main dish or side salad, it will be your new go-to recipe.
Note: + Cooling time
- 3 large pieces Lebanese bread
- 2 tsp ground paprika
- 1 tbs olive oil
- 400g can chickpeas, rinsed, drained
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 cup coarsely chopped mint
- 1 cup coarsely chopped flat-leaf parsley
- 1 continental cucumber, finely chopped
- 200g Perino tomatoes, chopped
- 1/2 red onion, finely chopped
- 1/2 cup pomegranate seeds
- 1/4 cup (60ml) lemon juice
- 1/2 cup (140g) Coles Greek Style Natural Yoghurt
- 1 tbs tahini
- 200g Coles Hommus Dip
Preheat oven to 180°C. Line a baking tray with baking paper. Place bread pieces in a single layer on the lined tray. Spray with olive oil spray. Sprinkle with half the paprika and season. Bake, turning occasionally, for 8-10 mins or until crisp. Cool.
Meanwhile, heat the oil in a large frying pan over high heat. Add the chickpeas, cumin, turmeric and the remaining paprika. Cook, tossing, for 5 mins or until chickpeas are coated in the spices.
Place the mint, parsley, cucumber, tomato, onion and half the pomegranate seeds in a large bowl and toss to combine. Drizzle with half the lemon juice and toss to combine.
Place the yoghurt, tahini and the remaining lemon juice in a small bowl and stir to combine. Season.
Spread the hommus over a serving platter. Spoon over the cucumber mixture and chickpeas. Drizzle with yoghurt dressing. Sprinkle with the remaining pomegranate seeds and serve with the bread pieces.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.