Pumpkin, pomegranate & chickpea tabouli salad

Name: Pumpkin, Pomegranate & Chickpea Tabouli Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 1 cup cracked wheat (burghal); 750g butternut pumpkin, peeled and cut into 3–4cm pieces; 2 garlic cloves, finely chopped; Olive oil cooking spray; 1 tsp ground cumin; 4 cups flat-leaf parsley leaves (about 2 bunches); 1/2 cup mint leaves, roughly chopped; 4 green onions (shallots), thinly sliced; 50g toasted pine nuts; 400g can chickpeas, rinsed and drained; 1/3 cup lemon juice; 1/3 cup extra virgin olive oil; 1/2 small pomegranate, halved and seeds removed; Salt and pepper, to taste

Enjoy the vibrant and nutritious flavors of pumpkin, pomegranate, and chickpea tabouli salad. This refreshing dish combines roasted pumpkin, juicy pomegranate seeds, and protein-rich chickpeas with fresh parsley, mint, and bulgur wheat. Tossed with a light lemon vinaigrette, this salad offers a delightful blend of sweet, tangy, and savory flavors. Perfect for a light lunch or as a side dish, this tabouli salad is both satisfying and delicious. Enjoy the burst of freshness and the beautiful colors in every bite of this pumpkin, pomegranate, and chickpea tabouli salad!

1 cup cracked wheat (burghal)
750g butternut pumpkin, peeled and cut into 3–4cm pieces
2 garlic cloves, finely chopped
Olive oil cooking spray
1 tsp ground cumin
4 cups flat-leaf parsley leaves (about 2 bunches)
1⁄2 cup mint leaves, roughly chopped
4 green onions (shallots), thinly sliced
50g toasted pine nuts
400g can chickpeas, rinsed and drained
1⁄3 cup lemon juice
1⁄3 cup extra virgin olive oil
1⁄2 small pomegranate, halved and seeds removed

STEP 1 Preheat oven to 200°C/180°C fan-forced. Place cracked wheat into a heatproof bowl. Pour over 1 cup boiling water to cover. Stand for 30 minutes.

STEP 2 Meanwhile, spray pumpkin and garlic with oil and sprinkle with cumin. Season with salt and pepper. Place on a large baking tray lined with non-stick baking paper. Bake for 25–30 minutes until crisp at the edges and tender. Remove from oven. Set aside to cool.

STEP 3 Place cracked wheat, parsley, mint, green onions, pine nuts and chickpeas into a large bowl. Drizzle with lemon juice and oil. Season with salt and pepper to taste. Gently toss to combine. Spoon into a serving bowl, sprinkle with pomegranate seeds and serve.

Nutritional Facts

Pomegranate: High in antioxidants, vitamins C and K; supports immune health and has anti-inflammatory properties.

Tips and Tricks

Pumpkin, Pomegranate, and Chickpea Tabouli Salad: Choose ripe pumpkin, juicy pomegranate seeds, and tender chickpeas for a flavorful tabouli salad. Mix with fresh herbs and a tangy dressing for a refreshing dish.