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Chickpea tabouli with walnuts and cauliflower
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Introducing an irresistible twist on traditional Middle-Eastern tabouli!
Ingredients:
  • 2 x 400g cans chickpeas, rinsed, drained
  • 330g cauliflower
  • 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
  • Toasted pita breads, to serve
  • Lemon cheeks, to serve
Instructions:
  • Pulse half of the chickpeas in a food processor until roughly chopped, then transfer to a large bowl. Repeat with the rest of the chickpeas.
  • Remove cauliflower stems by twisting them off with your hands and discard. Crumble cauliflower tops into small pieces in the bowl with chickpeas. Add all other ingredients to the bowl, season with salt and pepper, and toss everything together to combine.
  • Let sit for 15 minutes to enhance flavors, then enjoy with pita bread and lemon wedges.

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