Home > Recipes > Pumpkin, pomegranate & chickpea tabouli salad
tabouli salad with pumpkin and pomegranate

Pumpkin, pomegranate & chickpea tabouli salad

This tabouli salad is a perfect side for grilled chicken!


Serves: Serves 4

Number of ingredients: 14 Ingredients

To prep: 30 Minutes Prep

To cook: 30 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 1764kJ

  • Fat (total) : 21g

  • - Saturated Fat: 2.5g

  • Carbohydrate (total): 38.8g

  • Fibre: 13.3g

  • Sodium: 160.6mg


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 teaspoon ground cumin

Salt and ground black pepper

4 cups flat-leaf parsley leaves (about 2 bunches)

1/2 cup mint leaves, roughly chopped

4 green onions (shallots), thinly sliced)

50g toasted pinenuts

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


  1. Preheat oven to 180°C fan-forced. Place cracked wheat into a heatproof bowl. Pour over 1 cup boiling water to cover. Stand for 30 minutes.
  2. Meanwhile, spray pumpkin and garlic with oil and sprinkle with cumin. Season with salt and pepper. Place on a large baking tay 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.
  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.