Recipe: Chickpea tabbouli

Ingredients

• 1/2 cup burghul (cracked wheat)
• 2 cups chopped parsley 
• 300 g can chickpeas, drained and rinsed
• 250 g punnet cherry tomatoes, quartered
• 3 spring onions or shallots, chopped

Dressing

• Olive oil
• 1 cup lemon juice 

Method

Place burghul in a bowl and cover with boiling water. Stand for 15 minutes. Drain.

Add parsley, chickpeas, tomatoes and shallots.

Combine dressing ingredients and pour over salad. Toss well.