Halaman

    Social Items


This high protein, vegan tabbouleh can be whipped up in under 20 minutes, making it the perfect addition to your lunchbox this week…


SERVES 2

 READY IN 20 MINS
  • 400g canned chickpeas
  • large handful of flat-leaf parsley
  • large handful of fresh mint
  • 2 spring onions, finely chopped
  • 40g pumpkin seeds
  • 2 tbsp extra virgin olive oil,
  • 2 tbsp lemon juice
  • 2 tbsp roasted sunflower seeds
  • 100g cherry tomatoes, quartered

pitta bread, to serve :

  1. Drain and rinse the chickpeas and place on paper towel to pat dry.
  2. Cut the fresh parsley (including stems) and mint until coarsely chopped and tip into a medium bowl.
  3. Add the chickpeas to a food processor and pulse until coarse. Tip into a bowl with the green onions, pumpkin seeds, extra virgin olive oil, lemon juice and roasted sunflower seeds. Season with salt and black pepper and toss to combine. Stir in the tomatoes and serve with small pitta pockets.

Chickpea Tabbouleh


This high protein, vegan tabbouleh can be whipped up in under 20 minutes, making it the perfect addition to your lunchbox this week…


SERVES 2

 READY IN 20 MINS
  • 400g canned chickpeas
  • large handful of flat-leaf parsley
  • large handful of fresh mint
  • 2 spring onions, finely chopped
  • 40g pumpkin seeds
  • 2 tbsp extra virgin olive oil,
  • 2 tbsp lemon juice
  • 2 tbsp roasted sunflower seeds
  • 100g cherry tomatoes, quartered

pitta bread, to serve :

  1. Drain and rinse the chickpeas and place on paper towel to pat dry.
  2. Cut the fresh parsley (including stems) and mint until coarsely chopped and tip into a medium bowl.
  3. Add the chickpeas to a food processor and pulse until coarse. Tip into a bowl with the green onions, pumpkin seeds, extra virgin olive oil, lemon juice and roasted sunflower seeds. Season with salt and black pepper and toss to combine. Stir in the tomatoes and serve with small pitta pockets.
Foods Healthy Vegan Recipes Vegan Main Course

Tidak ada komentar