Chickpea tabouli with walnuts and cauliflower Recipe

Photography by Ben Dearnley

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

Serves: 6

Time to prep: 20 minutes

Ingredients

• 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 tablespoons extra virgin olive oil
• Toasted pita breads and lemon cheeks, to serve

Method

• 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.

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