Mediterranean super salad with shawarma seasoned chickpeas, mint yoghurt and tabouli

Mediterranean super salad with shawarma seasoned chickpeas, tzatziki and tabouli

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Couscous**
Couple
1 bag
Family
1 bag
Chickpeas
Couple
1 tin
Family
2 tins
Shawarma spice
Couple
1 packet
Family
1 packet
Tomatoes
Couple
1
Family
2
Parsley
Couple
All
Family
All
Lemon
Couple
1
Family
2
Garlic
Couple
1 clove
Family
2 cloves
Red wine vinegar^
Couple
A splash
Family
A splash
Mint yoghurt
Couple
1 pottle
Family
1 pottle
Fennel chili olives
Couple
1 pottle
Family
1 pottle
Red onion
Couple
1/2
Family
1

This super healthy salad is influenced by the Mediterranean. Tabouli from the Levant, to mint yoghurt and shawarma from the former Ottoman Empire.

Try to get the parsley nice and fine for the tabouli.

**If you’re on the gluten-free plan, we have given you quinoa instead of couscous. Here’s how to prepare it. Cook the quinoa in boiling water for about 15 minutes, or until soft and fully cooked. Once cooked, strain through a fine sieve and allow to cool.

^Red wine vinegar is a staple not provided by GDT, if you don’t have red wine vinegar, use lemon or any other vinegar.

Instructions

1

Preheat the oven to 190 degrees.

Boil the kettle.

Take the olives from the fridge and bring them up to room temperature.

2

Place the couscous in a bowl with a pinch of salt and a splash of olive oil. Pour over boiling water, just enough to cover the couscous and immediately cover with cling wrap or a tight-fitting plate. Let sit for about 10 minutes.

*If you’re on the gluten-free plan, cook the quinoa in boiling water for about 15 minutes until sprouted and tender.

3

Open and strain the chickpeas.

Toss with the shawarma spice and a splash of oil.

Cook for 12-15 minutes, or until golden and crispy.

4

Remove the cores from the tomato and dice into small 1 cm cubes.

Finely dice the red onion and garlic.

Remove the stalks from the parsley and finely chop.

To make the tabouli, combine the cooked couscous (or quinoa), tomatoes, red onion, parsley, garlic, lemon juice, vinegar and a splash of olive oil in a bowl.

Taste and add salt as needed.

5

Place the tabouli on a plate.

Sprinkle over with chickpeas, olives and serve with a drizzle of mint yoghurt.



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