TWISTED TABBOULEH SALAD

by Zarina

Here is my pimped up tabbouleh salad using kale and chickpeas in addition to the traditional ingredients… a fabulous way to bulk up this vibrant, fresh salad… perfect as a side with meat or fish. Today I served it alongside my Garlicky Prawns & Chorizo with crusty bread to mop up those garlicky oils… seriously I could eat this every day!!!

Find my recipe for GARLICKY PRAWNS AND CHORIZO here…

TWISTED TABBOULEH SALAD

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 150g Parsley (stalks included) chopped fine
  • 75g Mint leaves chopped fine
  • 1/2 cup uncooked Bulgar
  • 200g Chickpeas cooked ( I used @oddpodsfoods)
  • 4 Large Tomatoes finely diced
  • 3 Small Cucumbers finely diced
  • 100g Kale chopped fine
  • Sea salt flakes and black pepper
  • .
  • DRESSING
  • 1tbsp Sumac
  • 0.5 cup Extra virgin olive oil
  • 1.5 Lemon Lemon juice

Instructions

  1. Cook bulgar according to packet instructions, set aside
  2. Whisk together all dressing ingredients until combined
  3. Add all ingredients for the salad into a large bowl, pour in the dressing, mix thoroughly, taste, season as desired
  4. Serve along with the garlicky prawns and chorizo
  5. Enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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