This spiced chickpea tabbouleh is one of my absolute favourites and has been a staple for a while, and you can see why! Perfect for making as a share plate with friends, this will leave you dipping back for more.
Spiced Chickpea Tabbouleh
This spiced chickpea tabbouleh is one of my absolute favourites and has been a staple for a while, and you can see why! Perfect for making as a share plate with friends, this will leave you dipping back for more.
4
servings15
minutes10
minutesKeep the screen of your device on
Ingredients
3 3 pita breads
2 tsp 2 smoked paprika
1 TBS 1 olive oil
1 1 tin (400g) chickpeas, drained & rinsed
1 tsp 1 ground cumin
1/2 tsp 1/2 ground turmeric
1 cup 1 mint, chopped
1 cup 1 flat-leaf parsley, chopped
1 1 cucumber, diced
2 2 tomatoes, diced
1/2 1/2 red onion, diced
4 TBS 4 dried cranberries
1/4 cup 1/4 lemon juice
1/2 cup 1/2 coconut (or Greek) yoghurt
1 TBS 1 tahini
200 grams 200 pre-made hummus
Directions
- Heat some oil in a large frying pan over high heat. Sprinkle the pitas with half the smoked paprika and salt, then cook the pitas one at a time, flipping half-way until crispy. One the pitas are cooked, set aside and refill the pan with some oil. Add the chickpeas, cumin, turmeric and the remaining paprika. Cook, tossing, for 5 mins or until chickpeas are coated in the spices.
- Place the mint, parsley, cucumber, tomato, onion and the cranberries in a large bowl and toss to combine. Drizzle with half the lemon juice and toss to combine.
- Place the yoghurt, tahini and the remaining lemon juice in a small bowl and stir to combine. Season with salt & pepper, adding water to reduce the thickness if needed.
- To serve, spread the hummus over a serving platter. Spoon over the cucumber mixture and chickpeas. Drizzle over the yoghurt dressing and enjoy with the pita!
