Pumpkin, pomegranate & chickpea tabouli salad This tabouli salad is a perfect side for grilled chicken! Salad Print this recipe Details Serves: Serves 4Number of ingredients: 14 IngredientsTo prep: 30 Minutes PrepTo cook: 30 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1764kJFat (total) : 21g- Saturated Fat: 2.5gCarbohydrate (total): 38.8gFibre: 13.3gSodium: 160.6mg Ingredients 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 Method 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.
