Tri-coloured capsicum & chickpea tabbouleh with salmon

Recipe

Elevate your taste buds with our vibrant tri-coloured capsicum and chickpea tabbouleh, perfectly paired with succulent salmon. This refreshing dish bursts with zesty flavors and crunchy textures, making it a nutritious delight that’s both colorful and satisfying.

Ingredients

• ⅓ cup (55g) bulgur (coarse cracked wheat)
• 1 small red capsicum (bell pepper) (150g)
• 1 small green capsicum (bell pepper) (150g)
• 1 small yellow capsicum (bell pepper) (150g)
• 1 medium green cucumber (170g)
• ½ small red onion (50g), sliced thinly
• ½ cup flat-leaf parsley leaves
• 100g (3oz) drained canned no-added-salt chickpeas (garbanzo beans)
• 2 x 125g (4oz) cans salmon slices in spring water, drained
• 1 tablespoon extra virgin olive oil
• ¼ cup (60ml) lemon juice
• 1 clove garlic, crushed
• 1 long red chilli, sliced thinly

Method

1. Place bulgur in a large heatproof bowl with 1¼ cups (310ml) boiling water. Cover; stand for 25 minutes or until water is absorbed. Cool; fluff with a fork.
2. Meanwhile, cut all capsicums in half; remove the seeds. Finely chop capsicum halves. Cut the cucumber lengthways in half; scoop out the seeds with a spoon. Finely chop cucumber.
3. Add capsicum and cucumber to bulgur in bowl with the onion, parsley, chickpeas and salmon slices. Stir to combine.
4. Whisk the oil, lemon juice and garlic in a small bowl; season with freshly ground black pepper.
5. Divide tabbouleh between bowls; top with sliced chilli. Drizzle with dressing just before serving.

Nutrition information:

Carb exchanges:  2 ½

Dietitian tip: You can swap the salmon for any other protein source if you prefer.

ACKNOWLEDGEMENT:
Recipe reproduced with permission from Australian Women's Weekly Food.
Visit Diabetes Visit Diabetes Shop to purchase the Beginners' Guide to Diabetes cook book.