Tabbouleh Salad
Tabbouleh Salad
Photography by Matthew Kimura
This recipe makes 4 portions servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 336 |
| pro | 13 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 56 g |
| fibre | 9 g |
| chol | 0 mg |
| sodium | 803 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 29 |
| vit A | 14 |
| vit C | 60 |
| folate | 56 |
Serve this hearty salad with light and crispy Pan-Roasted Garlic Toasts (see recipe link below).
Ingredients
- 1 cup medium or coarse bulgur
- 1 can (19oz) drained and rinsed chickpeas
- 2 tomatoes, seeded and chopped
- 1 cup diced English cucumbers
- 1 cup minced fresh Italian parsley
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh mint
- Dressing
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
Preparation
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
Additional information :
Substitution: Use 1 lb (500 g) peeled and deveined grilled large shrimp or chicken strips instead of the chickpeas.
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