The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken and chickpea tabouli salad recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Chicken and chickpea tabouli salad.
Bring a taste of the Middle East to your table with this deliciously nutty-tasting side dish.
To Prep 0:15
To Cook 0:10
90g (1/2 cup) burghul
250ml (1 cup) boiling water
2 teaspoons olive oil
3 (about 600g) single chicken breast fillets, excess fat trimmed
1 x 400g can chickpeas, rinsed, drained
1 bunch fresh mint, leaves picked, coarsely chopped
1 bunch fresh continental parsley, leaves picked, coarsely chopped
3 ripe tomatoes, coarsely chopped
4 green shallots, ends trimmed, thinly sliced
125ml (1/2 cup) fresh lemon juice
Lebanese bread, to serve
Step 1 Place the burghul in a heatproof bowl. Pour over the boiling water and set aside for 12 minutes or until soft. Drain and transfer to a large bowl.
Step 2 Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked. Thickly slice.
Step 3 Add the chicken, chickpeas, mint, parsley, tomato and shallot to the burghul and combine. Add lemon juice and season with salt and pepper. Toss to combine. Arrange on a serving platter and serve with Lebanese bread.
Fat saturated 1.00g
Fat Total 6.00g
Carbohydrate sugars 5.00g
27.00g Dietary Fibre
All nutrition values are per serve.
Australian Good Taste - December 2006 , Page 37
Recipe by Michelle Southan
Photography by Chris Chen
More from the Hummus Recipes Kitchen:
Chicken, tomato and chickpea casserole recipe
Persian-spiced fish with quinoa salad recipe
Grilled Eggplant Rolls with Feta and Olives Recipe
Persian rice recipe
Salad-e Shirazi Recipe
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