Chickpea Tabbouleh

Make chickpea tabbouleh, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
100 g Cooked bulgur wheat (Cooked weight.)
130 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
150 g Tomato
30 g Spring onion
8 g Olive oil
Two big bunches, chopped fine Fresh parsley
A handful, chopped Fresh mint
Juice of a lemon Lemon juice
Half a teaspoon Ground cumin
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Cook the bulgur according to the packet, or use a pouch, and let it cool.
2. Strip the parsley leaves with the thin stems and chop them fine with a sharp knife. A blunt one bruises them and the salad goes dark.
3. Dice the tomatoes small and salt them. Slice the spring onions.
4. Whisk the lemon, oil, cumin and salt, then toss everything together and leave it ten minutes before eating.

Contains gluten cereals.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chickpea-tabbouleh

AI-generated images illustrating the recipe.

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