Tabbouleh Salad
- Yield: 12 servings
- Prep: 20 mins
- Cook: 0 mins
We used Bob’s Red Mill Whole Grain Bulgur in this recipe.
Ingredients
- Salad:
- 1cup bulgur
- 1cup boiling water
- 1/2-- cucumber, peeled, seeded and chopped
- 2medium ripe tomatoes, chopped
- 1/4cup chopped red onion
- 1/4cup chopped fresh mint
- 1cup chopped fresh parsley
- 1cup canned garbanzo beans, drained and rinsed
- 1clove garlic, minced
- Dressing:
- 1/3cup red wine vinegar
- 1/4cup extra-virgin olive oil
- 1teaspoon coarsely ground black pepper
- 1/2teaspoon kosher salt
Instructions
- To prepare the salad, soak bulgur in hot water until water is absorbed, 15 to 30 minutes.
- Combine remaining salad ingredients in a large bowl; add bulgur, and mix thoroughly.
- To prepare the dressing, blend ingredients with a whisk; pour over salad. Serve chilled or room temperature.
Recipe by Stacey Morris.
Nutritional Info *per serving
- Calories 120
- Glycemic Load 0
- Fat 5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 3.5g
- Cholesterol 0mg
- Sodium 140mg
- Potassium 180mg
- Carbohydrate 15g
- Fiber 4g
- Sugars 1g
- Protein 3g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 20%
- Calcium 2%
- Iron 6%
