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Herb-Loaded Chickpea Tabbouleh Salad

Herb-Loaded Chickpea Tabbouleh Salad

A simple and healthy adaptation to a Middle Eastern classic. Recipe for a herb-loaded chickpea tabbouleh salad with millet. Naturally gluten-free and vegan. Most importantly, super delicious!
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 368 kcal
Autor Elle

Ingredients

For the salad:

  • 1/2 cup millet (100 g), cooked according to package directions
  • 1 x 400 g can organic chickpeas, rinsed and drained
  • 1 mini cucumber, chopped (or half an English cucumber, seeded)
  • 350 g cherry tomatoes or other small vine-ripened tomatoes, halved
  • 3 green onions, chopped
  • 2 cups loosely packed parsley, finely chopped (about 3 generous handfuls)
  • 1 1/2 cups loosely packed mint, finely chopped (about 2 generous handfuls)
  • 1 1/2 cups loosely packed dill, finely chopped (about 2 generous handfuls)

For the dressing:

  • juice from 1 1/2 lemons
  • 6 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon honey (I like to use acacia honey)
  • sea salt and freshly ground pepper, to taste

Method

  1. Cook millet according to package instruction (in total about 20 minutes). Remove from heat; fluff with fork. Transfer to large serving bowl; let cool. Add the chickpeas, cucumber, tomato, green onions, parsley, mint and dill.
  2. In a small bowl, whisk together the lemon juice, oil, garlic, spices, and honey until combined. Season with salt and pepper; pour over millet and chickpea mixture and toss to coat. Serve and enjoy.

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.