Tabouli with Fried Chickpeas
Ingredients
Tabouli
- 2 cups cooked couscous chilled
- 1 large bunch flat leaf parsley chopped fine
- 1/2 cup chopped mint
- 1 medium red onion minced
- 3 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 1 cup quartered cherry tomatoes
- 1 large cucumber diced
- 2 large lemons juiced
- 6 green onions chopped (white and green parts)
- sea salt and freshly ground black pepper to taste
Fried Chickpeas
- 1 14.5-oz. can chickpeas drained, rinsed, and patted dry
- 3 tablespoons avocado oil divided
- 1 tablespoon curry powder
- sea salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine all ingredients for tabouli. Mix well and season with salt and pepper to taste. Cover and let marinate while you make fried chickpeas.
- In a medium bowl, toss chickpeas with 1 tablespoon of oil and season evenly with curry powder. Once fully saturated, heat remaining oil in a large skillet over medium high heat.
- After oil is hot, add chickpeas. Stirring constantly, fry for 3 to 5 minutes or until they’re all golden and crispy. Remove from heat and pan to cool.
- Serve tabouli with chickpeas on top.
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