Saturday, January 22, 2011

Tabbouleh Style Salad

Slight variation is applied to this Middle Eastern salad by replacing bulgar with pasta. Parmesan cheese and sweet corn is added to enhance flavor and to make it a wholesome main meal.

Serves 2-3

50g pasta
50g de-frozen sweet corn
100g boiled / canned chickpeas
2 spring onions, finely chopped
1 Japanese cucumber, diced
1 large tomato, diced
2 tbsp finely chopped mint leaves
2 tbsp finely chopped coriander leaves
1 green chili finely chopped
1 tbsp lemon juice
1 garlic clove crushed
2 tbsp olive oil
Salt and pepper to taste
Handful of roasted pine nuts
50g parmesan cheese grated / Soy Cheese 


Boil water in a sauce pan, when water starts boiling add salt and pasta, cook for 15 minutes till pasta is soft. Drain water and set aside.

Mix pasta with all other ingredients with a wooden spoon and serve immediately.

Chickpeas on Foodista
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