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.***
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
Preheat the oven to 200°C/180°C fan/gas 4.
Put the chickpeas in a bowl with the dukkah and oil and toss to coat.
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.
Mix through the baked chickpeas while they’re still warm and drizzle with plenty of extra-virgin olive oil.
Garnish with coriander and serve.
Preheat the oven to 200°C/180°C fan/gas 4.
Put the chickpeas in a bowl with the dukkah and oil and toss to coat.
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.
Mix through the baked chickpeas while they’re still warm and drizzle with plenty of extra-virgin olive oil.
Garnish with coriander and serve.
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
Preheat the oven to 200°C/180°C fan/gas 4.
Put the chickpeas in a bowl with the dukkah and oil and toss to coat.
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.
Mix through the baked chickpeas while they’re still warm and drizzle with plenty of extra-virgin olive oil.
Garnish with coriander and serve.
You must be logged in to post a comment.
No Comments »
RSS feed for comments on this post. TrackBack URL