Layered hummus, tabbouleh & feta picnic bowl

Layered hummus, tabbouleh & feta picnic bowl

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(14 ratings)

Prep: 20 mins Cook: 15 mins


Serves 4

This salad combines delicious meze-type dishes and a layering of several Greek and Middle Eastern-inspired flavours that marry together as they sit in the fridge

Nutrition and extra info

  • Vegetarian


  • kcal768
  • fat58g
  • saturates13g
  • carbs41g
  • sugars7g
  • fibre9g
  • protein24g
  • salt2.85g
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  • 2 x 200g tubs hummus
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • 400g can chickpeas, rinsed and drained
  • 200g pack feta cheese, broken into chunks
  • handful pitted black olives
  • 1 crisp Romaine heart
  • flatbreads, to serve

For the tabbouleh

  • 85g bulgur wheat
  • 80g bunch mint, leaves finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 80g bunch flat-leaf parsley, leaves finely chopped
  • 2 large ripe tomatoes, deseeded and chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red onion, finely chopped
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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. Drain in a sieve, rinse under cold running water, then leave to drain over the pan. Mix the mint and parsley with the tomatoes, onion and drained bulghar. Whisk the lemon zest and juice and oil together with seasoning, then toss with the bulgur.

  2. 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.

  3. 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.

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

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Comments, questions and tips

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10th Apr, 2010
1st Oct, 2009
This was a great success. I made it for a picnic which we eventually ate at home but the salad was so fully enjoyed by there wasn't any leftovers for my lunch the following day! great combo of flavours and textures. I also added more garlic and lemon juice than was detailed in the recipes to add more flavour and made my own hummous
17th Aug, 2009
Sooooooooooo good! Loved it.
16th Aug, 2009
I made this for a friends 40th picnic and it went down very well. The only thing I would add is some crushed garlic to the lemon dressing as that would give it a nice little kick. Very filling, easy to prepare and looks great!


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