A variety of packed salads are available from supermarket stores these days. The other day I saw a very attractive salad looked like Tabbouleh, but it was quite pricey. The salad inspired me to make this ‘Super Tabbouleh’. I added extra ingredients to my ‘Tabbouleh’. Why ‘Super’? Because this salad is packed with good nutrients. If you like this salad, you would enjoy my ‘Chickpeas & Barley Salad’ as well.
Makes
4 Servings
Ingredients
Tabbouleh
1/4 cup Dry Burghul (Cracked Wheat) *I used ‘fine’ type
1 cupful Flat-leaf Parsley *leaves finely chopped
1/4 cup Mint *leaves chopped
1 Tomato *seeds removed and cut into small cubes
1/4 Red Onion *finely chopped
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper
Additional Ingredients
1 can (400 g) Chickpeas *drained and rinsed
1/2 to 1 Cucumber *Today I used 1/2 Continental Cucumber
50g Fetta Cheese *crumbled
1/4 cup Roasted Pistachio Nuts *coarsely chopped, save some for topping
*Note: You can use Edamame Beans (Young Soy Beans) instead of Chickpeas. Other Nuts and Seeds of your choice can be used.
Method
- Place 1/2 cup Water and a pinch of Salt in a small saucepan, bring to the boil, add Burghul, cover with a lid and remove from heat, then stand for 20 minutes. Drain if there is excess water.
- Place cooked Burghul, Parsley, Mint, Tomato and Onion in a bowl. Add Olive Oil and Lemon Juice, season lightly with Salt & Pepper, and mix well to combine.
- Add additional ingredients and mix to combine. Place in a serving bowl, scatter the saved Pistachio Nuts on top, and serve.
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