image for Chickpea tabouli with walnuts and cauliflower recipe

Chickpea tabouli with walnuts and cauliflower by Sophia Young

Chickpea tabouli with walnuts and cauliflower for person

This new version of Middle-Eastern tabouli is too good to sit on the sideline!

Ingredients for Chickpea tabouli with walnuts and cauliflower

  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/2 (330g) cauliflower, cut into large florets
  • 3 small tomatoes, seeded, finely chopped
  • 100g (1 cup) walnuts, roasted, finely chopped
  • 2 small eschalots or spring onions, finely chopped
  • 1 bunch flat-leaf parsley, leaves picked, roughly chopped
  • 1/2 bunch coriander, leaves picked, roughly chopped
  • 1 lemon, juiced

Chickpea tabouli with walnuts and cauliflower, How to Make

  • Step 1
    Process half the chickpeas in a food processor until roughly chopped, then transfer to a large bowl. Repeat with remaining chickpeas.
  • Step 2
    Using your hands, twist stems from cauliflower tops, discard stems, then crumble tops into small pieces into the bowl with the chickpeas. Add remaining ingredients to bowl, season with salt and pepper, then toss to combine.
  • Step 3
    Stand for 15 minutes to allow the flavours to infuse, then serve with pita breads and lemon cheeks.

Notes:
The addition of chickpeas, raw cauliflower and walnuts puts a twist on classic tabouli, a Middle Eastern salad traditionally made with burghul.

Additional information for Chickpea tabouli with walnuts and cauliflower

Preparation: 0:20 Minutes, Cooking: 6 Minutes, Serving: Person, Level:

Nutrition Info:

1219 kj Energy, 20g Fat Total, 2g Saturated Fat, 10g Protein, 227.81mg Sodium, 4g Carbs (sugar), 16g Carbs (total),

All nutrition values are per serve

This Chickpea tabouli with walnuts and cauliflower published first on: MasterChef, Images by: Ben Dearnley

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