350g broccoli, cut into florets
4 green shallots, thinly sliced
400g can chickpeas, rinsed, drained
1 Lebanese cucumber, coarsely chopped
200g mixed grape tomatoes, halved
1/2 cup fresh mint leaves, finely chopped
2 cups fresh continental parsley leaves, finely chopped
1 lemon, juiced
2 tbs pomegranate molasses
40g (1/4 cup) marinated feta, crumbled
1 tablespoon pine nuts, toasted
Pomegranate seeds, to serve (optional)
Lemon wedges, to serve
Process the broccoli in a food processor until it’s finely chopped and resembles rice.
Combine broccoli, shallot, chickpeas, cucumber, tomato, mint and parsley in a large bowl. Season. Toss to combine.
Place the lemon juice and pomegranate molasses in a small jug and whisk to combine. Season. Pour over the tabouli and toss to combine. Transfer the tabouli to a large serving platter. Top with the crumbled marinated feta, toasted pine nuts and pomegranate seeds, if using. Serve with lemon wedges.