Chicken and chickpea tabouli salad

Cooking Salads Chicken and chickpea tabouli salad

Bring a taste of the Middle East to your table with this deliciously nutty-tasting side dish.

Lables: Diabetes friendly Heart friendly High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Place the burghul in a heatproof bowl. Pour over the boiling water and set aside for 12 minutes or until soft. Drain and transfer to a large bowl.
  2. Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked. Thickly slice.
  3. Add the chicken, chickpeas, mint, parsley, tomato and shallot to the burghul and combine. Add lemon juice and season with salt and pepper. Toss to combine. Arrange on a serving platter and serve with Lebanese bread.

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90g burghul
250ml boiling water
2 tsp olive oil
3 single chicken breast fillets, excess fat trimmed
1 x 400g can chickpeas, rinsed, drained
1 bunch fresh mint, leaves picked, coarsely chopped
1 bunch fresh continental parsley, leaves picked, coarsely chopped
3 ripe tomatoes, coarsely chopped
4 green shallots, ends trimmed, thinly sliced
125ml fresh lemon juice
Lebanese bread, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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