This morning I’m sharing a super easy and versatile tabbouleh which can be served as a side or a main. Try adding feta to switch things up or varying the grains, beans or greens.
This one is perfect to make at the start of the week and it will keep you going for a few days! It’s also a winner at a picnic or BBQ!
Ingredients – serves 8 – 10 as a side
250g mixed quinoa and freekeh
1 garlic clove diced
4 spring onions, sliced
1 can chickpeas, drained and rinsed
a handful of parlsey, chopped
small handful of mint, finely chopped
small handful of dill, finely chopped
half a lemon, juiced
a pinch of cumin seeds
salt and pepper
1 tbsp olive oil
half a pomegranate
1 tbsp pumpkin seeds
a packed of plain/salted kale chips, crumbled – optional
Pop the quinoa and freekeh mix in a pan, cover with boiling water and bring to the boil and then a simmer for 25 minutes with the garlic, onions, chickpeas, herbs, lemon, cumin and a pinch of salt and pepper until cooked through. Adding more water if needed.
Once cooked and the water has absorbed, remove from the heat and stir through the oil and kale chips if using.
Pour into a bowl.
Top with the pomegranate and pumpkin seeds.
Keeps in the fridge for 3 days.
Try adding feta too!!