Pumpkin, pomegranate & chickpea tabouli salad

Perfect as a side with some grilled chicken!
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  • Serves 4
  • 14 Ingredients
  • 30 Minutes Prep
  • 30 Minutes Cook
  • Easy
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


  1. 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.
  2. 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.
  3. 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.

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Provider Acknowledgement

Recipe and image reproduced with permission from Sydney Markets. 

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