Light & Fresh Pomegranate Tabbouleh
Light & Fresh Pomegranate Tabbouleh
Share Recipe Favourite Download PDF [cd_bring_button]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!
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.400 g canned chickpeas, 1 red capsicum, 3 celery sticks, 3/4 cup cherry tomatoes, 1/2 red onion, 1/2 cup parsley leaves, 1/2 cup mint leaves, 2 tablespoons extra virgin olive oil, 1/2 lemon
- Mix the yoghurt and hummus in a small bowl, then season well.3/4 cup greek yoghurt, 1/4 cup hummus
- 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!400 g canned chickpeas, 1/2 pomegranate, 2 tablespoons extra virgin olive oil, 3/4 cup greek yoghurt
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