Prawn, kale, and chickpea tabbouleh | Women's Weekly Food

Name: Prawn, kale, and chickpea tabbouleh | Women's Weekly Food
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

www.womensweeklyfood.com.au

This kale tabbouleh recipe is a fun twist on the original and is loaded with brain-healthy ingredients. From omega-rich prawn, to mineral-dense kale and burghul - this delicious tabbouleh recipe has...

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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