Middle eastern tabbouleh salad
Indulge in the vibrant flavors of Middle Eastern cuisine with this refreshing tabbouleh salad. Packed with fresh herbs, tomatoes, and bulgur, it's a delightful burst of taste and crunch in every bite.
Ingredients:
- 1 1/2 cups medium-grind bulgur
- 1 cup canned chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 cup crumbled feta cheese
- 3 large tomatoes, seeded and diced
- 1 English cucumber, peeled, seeded and diced
- 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions:
- 1) Start by heating 3 cups of lightly salted water in a small saucepan until it reaches a boiling point. Place the bulgur in a heatproof bowl and pour the hot water over it. Allow the mixture to sit at room temperature for 30 minutes. If there is any excess water left, strain the bulgur using a fine-mesh sieve to remove it.
- 2) Combine the soaked bulgur with chickpeas, olive oil, and cumin in a large mixing bowl. Add in feta, tomatoes, cucumber, sun-dried tomatoes, lemon juice, parsley, mint, salt, and pepper. Let the mixture rest for 10 minutes to let the flavors meld together. Serve the dish at room temperature.
Summary:
- Calories: 1894 kcal
- Fat: 85 g
- Protein: 66 g
- Carbs: 240 g
- Potassium: 3256 mg
- Magnesium: 543 mg