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Tabbouleh with Beans and Feta

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

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

Nutrition 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

How to Make It

  1. 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.