Image: Martin Davidson

 Tabouleh and Chickpea Salad

The addition of chickpeas to this classic dish makes it a bit more substantial. Serve with a refreshing mint and yoghurt dip and this is a meal in itself.

Serves 4

INGREDIENTS

200g cracked wheat
1 x 300g tin chickpeas
50g coriander, chopped
8 spring onions, chopped
4 tbsp lemon juice
450g tomatoes, skinned & chopped
40g mint, chopped
10cm cucumber, chopped
4 tbsp olive oil

METHOD

• Cover cracked wheat with hot water and leave for 20 mins
• Drain and strain all water from wheat
• Put in a bowl with all the other ingredients and mix gently
• Allow to settle for a few minutes
• Season with pepper and serve

Recipe by Jo Beer, www.revitalise.com.au

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