Tabbouleh Salad
Serve with: Pan-Roasted Garlic Toasts
Servings: 4
Ingredients:
| 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% |
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1 cup (250 mL) bulgur (medium or coarse)
1 can (19 oz/540 mL) chickpeas, drained and rinsed
2 tomatoes, seeded and chopped
1 cup (250 mL) diced English cucumber
1 cup (250 mL) minced fresh Italian parsley
1/2 cup (125 mL) chopped green onions
1/4 cup (50 mL) chopped fresh mint
Dressing:
1/4 cup (50 mL) lemon juice
2 tbsp (25 mL) olive oil
2 cloves garlic, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) 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.
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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