Chickpea and California Prune Tabouleh Salad

By Chef Matt Demille

Let your tastebuds be refreshed with this delicious salad, perfect for your outdoor entertaining. The buttery texture of chickpeas paired with the chewy and earthy flavoured California Prunes and topped with a salty and tangy feta makes this the ultimate summer salad! The perfect salad for your summer get together that will refresh your palate.

Bone-building Recipe

Calcium, calcium, calcium let us count three ways: let this nutrient-dense, satisfying meal or snack pack a bone-strengthening punch with calcium-rich ingredients like chickpeas, feta and California Prunes.

Servings: 4-6
Prep Time:
Cook Time:


  • 1 cup of California Prunes, pitted and roughly chopped
  • 1 x can of chickpeas
  • 2 cups of cherry tomatoes, halve
  • 1 cup of roasted red peppers
  • 1 bunch of parsley, rinsed + leaves roughly chopped
  • 1 cup of crumbled feta
  • Kosher salt + black pepper
  • Your favourite vinaigrette/dressing

Plant-based swap: since this salad is already packed with calcium from the chickpeas and California Prunes, feel free to use a plant-based feta for a delicious vegan version.


  • In a medium/large mixing bowl combine all ingredients EXCEPT feta.
  • Add dressing to the bowl (just to coat the ingredients).
  • Mix well and season with salt + pepper and transfer salad to a platter.
  • Sprinkle crumbled feta on top and serve! The perfect summertime salad.

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