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A Perfect Pantry

Chickpea and Feta Tabouli

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    • PREP TIME
      10 min
    • COOK TIME
      1 hr
    • READY TIME
      1 hr 10 min
    • SERVINGS
      5

    Ingredients

    • 1 cup dried chickpeas
    • 1 litre water (chickpeas)
    • 1/2 cup burghal
    • 1 cup water (burghal)
    • 1 can chickpeas drained, rinsed
    • 1 small red onion peeled, diced
    • 150 grams feta cubed into 5mm pieces
    • 3 roma tomatoes washed, diced
    • 1 bunch parsley (large) washed, roughly chopped
    Dressing
    • 1/4 cup light olive oil
    • 1/4 cup lemon juice
    • 1 teaspoon rock salt

    Directions

    1. Place the chickpeas and 1 litre of cold water into the pressure cooker and select legumes or 40 minutes. When finished, release the pressure and allow to cool.
    2. In a 500ml jug, combine the burgal and water. Allow to stand for 10 minutes. Drain through a strainer and set aside for 2 minutes.
    3. Place all ingredients in a large salad bowl and toss to combine.
    4. Add all of the salad dressing ingredients to a clean glass jar and shake for 1 minute. Pour over salad and serve with pita breads.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Kambrook Pressure Express Pressure CookerKambrook Pressure Express Pressure Cooker
    • Pressure Express Digital Pressure CookerPressure Express Digital Pressure Cooker
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    Guest 17 December 2018

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