Tabbouleh Salad

Tabbouleh Salad IMAGE Image by: Tabbouleh Salad IMAGE Author: Canadian Living

Serve this hearty salad with light and crispy Pan-Roasted Garlic Toasts (see recipe link below).

  • Portion size 4 servings

Ingredients

  • 1 cup medium or coarse bulgur
  • 1 can drained and rinsed chickpea
  • 2 tomatoes seeded and chopped
  • 1 cup diced English cucumber
  • 1 cup minced fresh Italian parsley
  • 1/2 cup chopped green onion
  • 1/4 cup chopped fresh mint
Dressing:
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 cloves of garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method

In saucepan, bring 1-3/4 cups (425 mL) water to boil; stir in bulgur. Reduce heat to low; cover and cook for 10 minutes or until no liquid remains. Transfer to large bowl, fluffing with fork. Let cool to room temperature.

Add chickpeas, tomatoes, cucumber, parsley, onions and mint.

Dressing: In small bowl, whisk together lemon juice, oil, garlic, salt and pepper; pour over bulgur mixture and toss to combine.

Serve with: Pan-Roasted Garlic Toasts

Nutritional facts <b>Per serving:</b> about

  • Sodium 803 mg
  • Protein 13 g
  • Calories 336.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 56 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 56.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tabbouleh Salad

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