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Recipe: Chickpea Tabbouleh from The Doctor’s Kitchen

dairy free
salad
vegan
vegetarian
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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 …

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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.

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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
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WRITTEN BY:
Sonya Gellert

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

READ MORE BY Sonya Gellert

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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

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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

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