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Chickpea tabbouleh recipe

2 ratings

We love the Mediterranean-inspired flavours in this filling and nutritious summer salad. You only need a microwave and 20 minutes to make this delicious dish. See method

Serves 4
Takes 20 mins
351 calories / serving
Healthy
Vegetarian

Ingredients

400g pack frozen Tesco Finest giant couscous in Mediterranean-inspired dressing
400g tin chickpeas, drained and rinsed
1 lemon, zested and juiced
2 tbsp extra-virgin olive oil
1½ tsp ground cumin
300g pack cherry tomatoes, quartered
1 medium cucumber, deseeded, sliced into half moons
4 spring onions, thinly sliced
15g fresh mint, leaves picked and roughly chopped
30g pack fresh flat-leaf parsley, roughly chopped
100g feta cheese, crumbled

2 of your 5-a-day and a source of fibre

Each serving contains

Energy
1460kj
351kcal 18%
Fat
17g 24%
Saturates
6g 30%
Sugars
8g 8%
Salt
0.9g 29%

of the reference intake
Carbohydrate 32.2g Protein 13.3g Fibre 8.7g

Method

Microwave the couscous to pack instructions. Set aside to cool slightly.
Mix together the chickpeas, lemon zest and juice, oil, cumin and a generous grind of black pepper until well combined. Using a large metal spoon, fold in the couscous, cherry tomatoes, cucumber, spring onions, mint and parsley. Sprinkle over the feta to serve. Keep in an airtight container in the fridge for up to 3 days.

See more Summer salads