Friday, June 8, 2012

Chickpea tabouli with walnuts and cauliflower recipe

Photo:Chickpea tabouli with walnuts and cauliflower recipe

The home of Tasty Food Recipes invites you to try Chickpea tabouli with walnuts and cauliflower recipe. Enjoy my collection of delicious food recipes and learn how to makeChickpea tabouli with walnuts and cauliflower .

This new version of Middle-Eastern tabouli is too good to sit on the sideline!

Preparation Time
20 minutes

Ingredients (serves 6)
2 x 400g cans chickpeas, rinsed, drained
1/2 (330g) cauliflower, cut into large florets
3 small tomatoes, seeded, finely chopped
100g (1 cup) walnuts, roasted, finely chopped
2 small eschalots or spring onions, finely chopped
1 bunch flat-leaf parsley, leaves picked, roughly chopped
1/2 bunch coriander, leaves picked, roughly chopped
1 lemon, juiced
2 tbs extra virgin olive oil
Toasted pita breads and lemon cheeks, to serve

Process half the chickpeas in a food processor until roughly chopped, then transfer to a large bowl. Repeat with remaining chickpeas.

Using your hands, twist stems from cauliflower tops, discard stems, then crumble tops into small pieces into the bowl with the chickpeas. Add remaining ingredients to bowl, season with salt and pepper, then toss to combine.

Stand for 15 minutes to allow the flavours to infuse, then serve with pita breads and lemon cheeks.

The addition of chickpeas, raw cauliflower and walnuts puts a twist on classic tabouli, a Middle Eastern salad traditionally made with burghul.

MasterChef - December 2011, Page 76
Recipe by Sophia Young

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