Tabbouleh with Beans and Feta

Tabbouleh with Beans and Feta Recipe

Yield:

4 servings (serving size: 1 1/2 cups salad and 2 pita halves)

Recipe from

Nutritional Information

Calories 599
Caloriesfromfat 26 %
Fat 17.4 g
Satfat 5.4 g
Monofat 7.5 g
Polyfat 2.9 g
Protein 23.3 g
Carbohydrate 93.3 g
Fiber 14.2 g
Cholesterol 21 mg
Iron 7.8 mg
Sodium 856 mg
Calcium 352 mg

Ingredients

1 1/4 cups uncooked bulgur or cracked wheat
2 cups boiling water
1/4 cup commercial pesto
3 tablespoons fresh lemon juice
2 cups cherry tomatoes, halved
3/4 cup (3 ounces) crumbled feta cheese
1/3 cup thinly sliced green onions
2 tablespoons minced fresh parsley
1/4 teaspoon freshly ground black pepper
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
4 (7-inch) pitas, cut in half

Preparation

Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes, and drain. Combine pesto and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a large bowl; and toss gently to combine. Serve with pita halves.

Note:

July 2000
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