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.

6

10m

Note: + Cooling time

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Place the yoghurt, tahini and the remaining lemon juice in a small bowl and stir to combine. Season.

STEP 5

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.

Dietary information

Vegetarian
Egg-free
Nut-free
Peanut-free
Soy-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.