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!
- 1 cup dry cracked freekeh
- 2 cups chopped tomatoes (about 4 roma tomatoes)
- 2 cups chopped cucumbers
- 3/4 cup fresh mint leaves, finely chopped
- 3 cups fresh Italian parsley, finely chopped
- 1 green onion (green and white parts), finely chopped – more to taste
- 3/4 cup reduced fat feta crumbles
- 3 tablespoons olive oil
- 1/4 scant cup freshly squeezed lemon juice (about 3 lemons)
- 1 small garlic clove, grated
- ½ teaspoon salt
- ¼ teaspoon pepper
- Mix all ingredients together in a large bowl until all ingredients are combined.
- Taste and season with salt and pepper as desired. Store tightly covered in the fridge if not eating immediately.
- Serving size: 1 cup.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 97Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 273mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 4g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He really loves this salad too.
Changes I would make: None!