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Chicken and chickpea tabouli salad
Chicken and chickpea tabouli salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Savor the flavors of the Middle East with this nutty side dish.
Ingredients:
  • 90g (1/2 cup) burghul
  • 250ml (1 cup) boiling water
  • 9.20 gm olive oil
  • 3 (about 600g) 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 (1/2 cup) fresh lemon juice
  • Lebanese bread, to serve
Instructions:
  • In a heatproof bowl, combine the burghul with boiling water. Allow it to soak for 12 minutes or until softened. Drain the burghul and transfer to a large bowl.
  • Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 4-5 minutes on each side until cooked through. Slice thickly.
  • Combine the chicken, chickpeas, mint, parsley, tomato, shallot, and burghul. Drizzle with lemon juice, season with salt and pepper, and mix well. Transfer to a serving platter and enjoy with Lebanese bread.

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