Tabbouleh Cobb Salad

Leigh Beisch
serves 6 (serving size: 1 salad)


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1/2 cup boiling water
1/2 cup uncooked bulgur
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon black pepper
8 cups torn romaine lettuce
2 cups cubed smoked turkey breast (about 12 ounces)
2 cups grape or cherry tomatoes, halved
1 cup seeded chopped cucumber
1 cup thinly sliced green onion
1 (15-ounce) can chickpeas (garbanzo beans), drained


To prepare tabbouleh, combine water and bulgur; let stand 30 minutes.

Combine bulgur mixture, parsley, lemon juice, oil, and pepper.

To prepare salad, place 2 cups of lettuce in each of 4 shallow bowls. Divide tabbouleh and remaining ingredients evenly in rows over lettuce, starting with 1/4 cup tabbouleh, 1/2 cup each turkey and tomatoes, 1/4 cup each cucumber and onion, and about 1/3 cup chickpeas. Drizzle with 3 tablespoons dressing.

Created date

October 2003

Nutritional Information

Calories 336
Caloriesfromfat 26 %
Fat 10.5 g
Satfat 2.5 g
Monofat 4.2 g
Polyfat 1.5 g
Protein 26 g
Carbohydrate 42 g
Fiber 12 g
Cholesterol 46 mg
Iron 5 mg
Sodium 1092 mg
Calcium 115 mg