Clarissa Johal: #Meatless Monday-Tabbouleh Salad

Monday, July 14, 2014

#Meatless Monday-Tabbouleh Salad

Photo courtesy of  cyclonebill via flickr
Creative Commons (CC) license
Now that summer is in full swing here's a great salad to try! If you're not familiar with it, bulgur is made from the groats of several different wheat species, most often from durum wheat. It's a whole grain and a good source of fiber and protein. If you wish this salad to be vegan, omit the feta cheese. Enjoy!

1-1/2 cups dry bulgur
2 cups boiling water
1-1/4 tsp. salt
2 tomatoes, diced
3/4 cup parsley, chopped
1 carrot, grated
1 red bell pepper, diced
1 small cucumber, diced
3 green onions, diced
1/2 cup lemon juice
1 clove garlic, diced
1/4 tsp black pepper
3-T olive oil
1-15 oz can garbanzo beans
8 oz. feta cheese, crumbled

1. In a large bowl, mix bulgur, boiling water and salt. Cover and let sit for about 30 minutes allowing bulgur time to absorb the water.
2. In separate bowl, combine tomatoes, parsley, carrot, red bell pepper, cucumber and green onions.
3. Add lemon juice, garlic, pepper and olive oil to bulgur and mix well.
4. Add vegetables, feta cheese and drained garbanzo beans.
Refrigerate before serving