Red Bean, Olive + Pistachio Tabbouleh

Speedy, substantial + entirely plant-based! This is our take on a traditional tabbouleh salad, except we've jazzed it up with pistachios, olives + our Queen Red Beans to maximise it's flavour + texture. Great as a side for any BBQ spread or a hearty-salad in it's own right.

Feeds: 4

Takes: 15 minutes

Ve

G*

Ingredients

1 jar of Queen Red Beans, drained and rinsed

100g bulgur wheat, or a gluten free grain

60g pistachios, toasted and roughly chopped

60g pitted green olives, roughly chopped

15g fresh parsley, leaves finely chopped

15g fresh mint, leaves finely chopped

15g fresh dill, leaves finely chopped

Juice of 1 lemon

3 tbsp olive oil

Optional extras

Feta cheese, to serve

Directions

1

Cook the bulgur wheat as per packet instructions. Drain well and allow to cool, then fluff with a fork.

2

Add the bulgur to a large mixing bowl, followed by the drained beans, olives, pistachios, herbs, lemon juice and olive oil. Add a good pinch of salt and cracked black pepper and toss everything well to combine. Check for further seasoning.

3

Serve immediately as a hearty salad with an extra drizzle of olive oil, or as a side for a BBQ spread, some roast lamb or chicken.

More Recipes

View All