Ingredients

  • 2 x 200g tubs hummus
  • 400g can chickpeas, rinsed and drained
  • 200g pack feta cheese, broken into chunks
  • handful pitted black olives
  • 1 crisp Romaine heart
  • flatbreads, to serve
  • 85g bulgur wheat
  • 80g bunch mint, leaves finely chopped
  • 80g bunch flat-leaf parsley, leaves finely chopped
  • 2 large ripe tomatoes, deseeded and chopped
  • 1 red onion, finely chopped
  • zest and juice 1 lemon
  • 4 tbsp olive oil, plus extra for drizzling

Ready In 35 Minutes

Servings: 4

Cooking Instructions

Step 1

  • First, make the tabbouleh. Tip the bulgur into a saucepan, cover with water, season with salt, then bring to the boil and simmer for 15 mins until tender.
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  • Length: 15 minutes

Step 2

  • Drain in a sieve, rinse under cold running water, then leave to drain over the pan.
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Step 3

  • Mix the mint and parsley with the tomatoes, onion and drained bulghar.
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Step 4

  • Whisk the lemon zest and juice and oil together with seasoning, then toss with the bulgur.
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Step 5

  • Spoon the hummus into the bottom of a portable picnic bowl or large Tupperware (or use a large plastic mixing bowl, as you can cover it tightly with cling film later). Scatter with the chickpeas, then sprinkle with seasoning and drizzle with a little oil. Spoon the tabbouleh on top. Now top with the feta and olives, then tear over the lettuce leaves.
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Step 6

  • Cover the bowl tightly with its lid or some cling film. Put a little more olive oil in a sealed container to take with you, then chill the salad for up to 24 hrs.
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Step 7

  • To eat, drizzle the olive oil over the leaves, then scoop the salad onto serving plates, making sure everyone gets a bit of each layer.
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Step 8

  • Serve with the flatbreads for everyone to tear and share.