Prawn, kale and chickpea tabbouleh

This prawn, kale and chickpea tabbouleh is such a simple way to power your body with nutrients. With the benefits of burghul, kale and prawns, as well as a zing from the lemon and herbs, this dish has everything you need.

  • 25 mins preparation
  • Serves 4
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  • 1/2 cup fine burghul
  • 300 g kale, trimmed, finely shredded
  • 400 g can chickpeas, drained, rinsed
  • 500 g cooked medium prawns, peeled, deveined, halved horizontally
  • 1 1/2 cups mint leaves
  • 1 1/2 cups coriander leaves
  • 200 g yellow grape tomatoes, halved
  • 4 spring onions, thinly sliced
  • 1/4 cup lemon juice
  • 2 tbsp extra virgin olive oil


  • 1
    Place burghul and kale in a large, heatproof bowl with 1 cup boiling water; cover and stand for 10 minutes or until soft. Drain if necessary; return to bowl.
  • 2
    Add chickpeas, half the prawns, mint, coriander, tomato and spring onion to burghul mixture. Season. Stir to combine, then add lemon juice and oil, tossing gently to mix.
  • 3
    Divide tabbouleh among plates and top with the remaining prawns.


Sold in different grades, from fine to medium to coarse, burghul boasts the benefits of a wholegrain, providing a good intake of the minerals manganese, magnesium and iron.