Pumpkin, pomegranate & chickpea tabouli salad
- Serves 4
- 14 Ingredients
- 30 Minutes Prep
- 30 Minutes Cook
Nutrition per serve
- Energy 1764kJ
- Fat (total) 21g
- - Saturated Fat 2.5g
- Carbohydrate (total) 38.8g
- Fibre 13.3g
- Sodium 160.6mg
1 cup cracked wheat (burghal)
750g butternut pumpkin, peeled and cut into 3-4cm pieces
2 garlic cloves, finely chopped
Olive oil cooking spray
1 teaspoon ground cumin
Salt and ground black pepper
4 cups flat-leaf parsley leaves (about 2 bunches)
1/2 cup mint leaves, roughly chopped
4 green onions (shallots), thinly sliced)
50g toasted pinenuts
400g can chickpeas, rinsed and drained
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1/2 small pomegranate, halved and seeds removed
- Preheat oven to 180°C fan-forced. Place cracked wheat into a heatproof bowl. Pour over 1 cup boiling water to cover. Stand for 30 minutes.
- Meanwhile, spray pumpkin and garlic with oil and sprinkle with cumin. Season with salt and pepper. Place on a large baking tay lined with non-stick baking paper. Bake for 25-30 minutes until crisp at the edges and tender. Remove from oven. Set aside to cool.
- Place cracked wheat, parsley, mint, green onions, pine nuts and chickpeas into a large bowl. Drizzle with lemon juice and oil. Season with salt and pepper to taste. Gently toss to combine. Spoon into a serving bowl, sprinkle with pomegranate seeds and serve.
Recipe and image reproduced with permission from Sydney Markets.