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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.
Prep Time
25
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
servings
Calories
97
kcal
Author
Rachel Gurk
Ingredients
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
Instructions
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.
Notes
Serving size: 1 cup.
Nutrition
Serving:
1
cup
|
Calories:
97
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
6
mg
|
Sodium:
273
mg
|
Fiber:
2
g
|
Sugar:
3
g