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Loading ...Chickpea & Feta Tabouli Salad
Prep Time :
15 minutes.
Cook Time :
40 minutes
Ingredients
- Bazaar© Lebanese Breads - 4
- Burghul - 1/2 cup
- Boiling water - 250ml (1 cup)
- Chickpeas - 400g can rinsed, drained
- Bunch fresh mint, leaves picked and coarsely chopped - 1
- Bunch of fresh continental parsley, leaves picked and coarsely chopped - 1
- Ripe tomatoes, coarsely chopped - 3
- Green shallots, thinly sliced - 4
- Greek feta cheese, crumbled - 125g
- Extra virgin olive oil - 2 tbsp
- Fresh lemon juice - 125ml (1/2 cup)
Instructions
- 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.
- 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.
- Add chickpeas, herbs, tomatoes, shallots and feta to the burghul. Toss gently with olive oil and lemon juice. Season with black pepper.
- Serve in bowls with Lebanese bread pieces.
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