Chickpea Tabouli With Walnuts And Cauliflower

This new version of Middle-Eastern tabouli is too good to sit on the sideline!

The ingredient of Chickpea Tabouli With Walnuts And Cauliflower

• 2 x 400g cans chickpeas rinsed drained
• 1 2 330g cauliflower cut into large florets
• 3 small tomatoes seeded finely chopped
• 100g 1 cup walnuts roasted finely chopped
• 2 small eschalots or spring onions finely chopped
• 1 bunch flat leaf parsley leaves picked roughly chopped
• 1 2 bunch coriander leaves picked roughly chopped
• 1 lemon juiced
• 2 tbsp extra virgin olive oil
• toasted pita breads to serve
• lemon cheeks to serve

The Instruction of chickpea tabouli with walnuts and cauliflower

• process half the chickpeas in a food processor until roughly chopped then transfer to a large bowl repeat with remaining chickpeas
• using your hands twist stems from cauliflower tops discard stems then crumble tops into small pieces into the bowl with the chickpeas add remaining ingredients to bowl season with salt and pepper then toss to combine
• stand for 15 minutes to allow the flavours to infuse then serve with pita breads and lemon cheeks

Nutritions of Chickpea Tabouli With Walnuts And Cauliflower

fatContent: 291 341 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 10 grams protein
sodiumContent: n a

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