Chicken and chickpea tabouli salad

1/2  cup		burghul
1  cup		boiling water
2  teaspoons		olive oil
12  ounces		3-4oz chicken breast fillets, excess fat trimmed
1  cup		chickpeas, rinsed, drained
5		bunch fresh mint, leaves picked, coarselies chopped
5		bunch fresh continental parsley, leaves picked, coarselies chopped
1-1/2  cups		ripe tomatoes, coarsely chopped
1  tablespoon		green shallots, ends trimmed, thinly sliced
1/2  cup		fresh lemon juice
1-1/2  pieces		Lebanese bread, to serve

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken and chickpea tabouli salad ingredients. The serving size for any ingredient in Chicken and chickpea tabouli salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place the burghul in a heatproof bowl. Pour over the boiling water and set aside for 12 minutes or until soft. Drain and transfer to a large bowl.

Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked. Thickly slice.

Add the chicken, chickpeas, mint, parsley, tomato and shallot to the burghul and combine. Add lemon juice and season with salt and pepper. Toss to combine. Arrange on a serving platter and serve with Lebanese bread.