Tabbouleh Salad Recipe with Freekeh and Feta
Healthy lunch alert! This tabbouleh salad recipe with freekeh and feta is a filling and satisfying lunch. Prepare to be obsessed with freekeh.
If we’re getting carryout for dinner, 95% of the time, it’s Lebanese food.
There’s a problem though.
Ben and I cannot agree on a Lebanese restaurant in our area. He likes one, I like another. Well, I like the fattoush at one…and the lentil soup at the other. The shawarma is a clear winner at one, but the bread wins by a landslide at the other restaurant.
It’s a hard life we have…isn’t it?
At the restaurant I like, they also have amazing mujaddara and tabbouleh. I’ll frequently buy an order of tabbouleh in addition to whatever else I’m getting so that I can enjoy it for a couple lunches.
I turned the tabbouleh I love into a more filling salad that can easily work as a lunch. This tabbouleh salad recipe uses freekeh and feta to give a boost of protein and flavor that will keep you satisfied all afternoon. The bright flavors of the fresh parsley, mint, green onions, and lemon juice make this salad truly unforgettable.
Speaking of unforgettable flavors, if you haven’t tried my Thai freekeh salad yet, you need to put that guy on your list of recipes to make, too.
Used in this recipe:
More recipes you may enjoy:
Don’t have the option of Lebanese take out? Try making your own dishes with a middle eastern flair!
Serving Size: 1 cup
Amount Per Serving: Calories: 97 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 6mg Sodium: 273mg Carbohydrates: 7g Fiber: 2g Sugar: 3g Protein: 4g
Husband’s take: He really loves this salad too.
Changes I would make: None!