Home > Eat > Recipe > Recipe: Chickpea Tabbouleh from The Doctor’s Kitchen

Recipe: Chickpea Tabbouleh from The Doctor’s Kitchen

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

dairy free
salad
vegan
vegetarian
Loading...

Have you ever had a doctor prescribe you a course of chickpeas? No? How about a plentiful plate of a parsley and tomato salad? Perhaps not. And yet, when Dr Rupy Aujla stepped into the Khoollect Studio kitchen, his Chickpea Tabbouleh wa just what the doctor ordered. And, we must say, we felt pretty nourished after tucking into it.

Try this refreshingly light salad recipe, then meet the man behind The Doctor’s Kitchen. This recipe was shot in the Khoollect Kitchen at the Khoollect London studio.

 

Chickpea Tabbouleh

Intrigued?

Read our interview to discover more about Dr Rupy …

Loading...

Preparation Time5 MINUTES

Cooking Time12 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

400g tinned chickpeas (or 200g dried chickpeas, cooked)

3 tsp Egyptian dukkah

3 tbsp extra-virgin olive oil, plus extra for drizzling

1 white onion, finely diced

15g fresh parsley, leaves and stalks neatly chopped

15cm piece of cucumber, cubed (unpeeled)

150g cooked red quinoa (100g dried quinoa, cooked)

100g broccoli sprouts (or pea shoots, watercress, or mung bean sprouts)

1 tsp dried chilli flakes

10g fresh coriander, leaves and stalks chopped

Intrigued?

Read our interview to discover more about Dr Rupy …

1

Preheat the oven to 200°C/180°C fan/gas 4.

2

Put the chickpeas in a bowl with the dukkah and oil and toss to coat.

3

Spread the chickpeas out on a baking tray and bake in the oven for 12 minutes, until firm and toasted. Meanwhile, combine the onion, parsley, cucumber, quinoa, broccoli sprouts and chilli flakes in a bowl.

4

Mix through the baked chickpeas while they’re still warm and drizzle with plenty of extra-virgin olive oil.

Garnish with coriander and serve.

SHOW MORE
SHOW LESS

Preparation Time5 MINUTES

Cooking Time12 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

400g tinned chickpeas (or 200g dried chickpeas, cooked)

3 tsp Egyptian dukkah

3 tbsp extra-virgin olive oil, plus extra for drizzling

1 white onion, finely diced

15g fresh parsley, leaves and stalks neatly chopped

15cm piece of cucumber, cubed (unpeeled)

150g cooked red quinoa (100g dried quinoa, cooked)

100g broccoli sprouts (or pea shoots, watercress, or mung bean sprouts)

1 tsp dried chilli flakes

10g fresh coriander, leaves and stalks chopped

Intrigued?

Read our interview to discover more about Dr Rupy …

1

Preheat the oven to 200°C/180°C fan/gas 4.

2

Put the chickpeas in a bowl with the dukkah and oil and toss to coat.

3

Spread the chickpeas out on a baking tray and bake in the oven for 12 minutes, until firm and toasted. Meanwhile, combine the onion, parsley, cucumber, quinoa, broccoli sprouts and chilli flakes in a bowl.

4

Mix through the baked chickpeas while they’re still warm and drizzle with plenty of extra-virgin olive oil.

Garnish with coriander and serve.

SHOW MORE
SHOW LESS

Have you ever had a doctor prescribe you a course of chickpeas? No? How about a plentiful plate of a parsley and tomato salad? Perhaps not. And yet, when Dr Rupy Aujla stepped into the Khoollect Studio kitchen, his Chickpea Tabbouleh wa just what the doctor ordered. And, we must say, we felt pretty nourished after tucking into it.

Try this refreshingly light salad recipe, then meet the man behind The Doctor’s Kitchen. This recipe was shot in the Khoollect Kitchen at the Khoollect London studio.

 

Chickpea Tabbouleh

1

Preheat the oven to 200°C/180°C fan/gas 4.

2

Put the chickpeas in a bowl with the dukkah and oil and toss to coat.

3

Spread the chickpeas out on a baking tray and bake in the oven for 12 minutes, until firm and toasted. Meanwhile, combine the onion, parsley, cucumber, quinoa, broccoli sprouts and chilli flakes in a bowl.

4

Mix through the baked chickpeas while they’re still warm and drizzle with plenty of extra-virgin olive oil.

Garnish with coriander and serve.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

You must be logged in to post a comment.

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

dairy free

no dairy

salad

MORE RECIPES WITH Salad

vegan

MORE RECIPES WITH vegan

vegetarian

MORE RECIPES WITH vegetarian

instagram

join us on instagram

instagram

join us on instagram

Out Now!

Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

Skip to toolbar