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Tabbouleh Cobb Salad

Leigh Beisch
Yield serves 6 (serving size: 1 salad)

Ingredients

  • Tabbouleh:
  • 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
  • Salad:
  • 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
  • 3/4 cup Roasted Red Pepper Dressing

Nutrition 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

How to Make It

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

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

  3. 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.