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Chickpea & Feta Tabouli Salad

Prep Time :
15 minutes.
Cook Time :
40 minutes


  1. Place burghul in a heat proof bowl. Pour over boiling water and set aside for 12 - 15 minutes or until soft. Drain and transfer to a large bowl.
  2. Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut each round of Lebanese bread into eight pieces. Bake for 10 minutes until crisp. Cool on a cake cooler.
  3. Add chickpeas, herbs, tomatoes, shallots and feta to the burghul. Toss gently with olive oil and lemon juice. Season with black pepper.
  4. Serve in bowls with Lebanese bread pieces.

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