Chickpea & Tabouli Salad

Serves: 6
Preparation Time: 20
Cooking Time: 15


  • 1 x 500ml pack Campbell's Real Stock - Vegetable
  • 1 cup coarse burghul (cracked wheat)
  • 1 small red onion, finely chopped
  • 1 cup finely chopped continental parsley
  • 1 cup finely chopped mint
  • 1 cup roughly chopped baby spinach leaves
  • 1 Lebanese cucumber, diced
  • 3 tomatoes, diced
  • 1 x 400g can chickpeas, rinsed and drained
  • Juice 1 lemon


  1. Place stock in a saucepan and bring to the boil. Stir in burghal and simmer 15 minutes. Remove from the heat, cover and allow to cool.

  2. Combine the burghal with the onion, parsley, mint, spinach, cucumber, tomatoes, chick peas and lemon juice. Serve with pita breads and yoghurt or as a side with your favourite meat, poultry or seafood.


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