A Perfect Pantry
Chickpea and Feta Tabouli
- 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
- 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.
- 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.
- Place all ingredients in a large salad bowl and toss to combine.
- 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
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