Light & Fresh Pomegranate Tabbouleh
Light & Fresh Pomegranate Tabbouleh
Super fresh and amazing served with oven-baked pitas, crackers or tortilla chips – anything that has a bit of a crunch. This took me no time to whip up and it was gone in a few minutes, it’s that good!
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Ingredients
- 400 g canned chickpeas drained & rinsed
- 1 red capsicum finely diced
- 3 celery sticks finely diced
- 3/4 cup cherry tomatoes quartered
- 1/2 red onion finely diced
- 1/2 cup parsley leaves finely chopped
- 1/2 cup mint leaves finely chopped
- 2 tablespoons extra virgin olive oil plus extra to serve
- 1/2 lemon juice squeezed
- 3/4 cup greek yoghurt or natural yoghurt
- 1/4 cup hummus
- sea salt & cracked black pepper
- 1/2 pomegranate seeds removed
Instructions
- In a large bowl, place the chickpeas, capsicum, celery, cherry tomatoes, red onion, parsley and mint. Mix well. Drizzle over the olive oil and lemon juice and mix again.
- Mix the yoghurt and hummus in a small bowl, then season well.
- Smear the yoghurt on one side of a large plate. Add the chickpea mix to the plate, with some sitting over the yoghurt. Sprinkle over the pomegranate seeds and drizzle with a little more olive oil. Enjoy!
Nutrition
Calories: 514kcalCarbohydrates: 61gProtein: 24gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 4mgSodium: 729mgPotassium: 1118mgFiber: 18gSugar: 18gVitamin A: 3953IUVitamin C: 136mgCalcium: 246mgIron: 6mg
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