Prawn kale and chickpea tabbouleh
Ingredients
- 1/4 cup (40g) fine burghul
- 150 grams (4½oz) kale, trimmed, shredded finely
- 1/2 cup (120g) drained, rinsed chickpeas (garbanzo beans)
- 250 grams (8oz) cooked medium prawns (shrimp), peeled, deveined, halved horizontally (see tip & swap)
- 1 cup mint leaves
- 1 cup coriander (cilantro) leaves
- 100 grams (3oz) yellow grape tomatoes, halved
- 2 green onions (scallions), sliced thinly
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
Instructions
Prawn, kale, and chickpea tabbouleh serves 2 original recipe by womensweeklyfood.com.au.
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