Tabbouleh with Beans and Feta

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

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Nutritional Information

Amount per serving
  • Calories: 599
  • Calories from fat: 26%
  • Fat: 17.4g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 2.9g
  • Protein: 23.3g
  • Carbohydrate: 93.3g
  • Fiber: 14.2g
  • Cholesterol: 21mg
  • Iron: 7.8mg
  • Sodium: 856mg
  • Calcium: 352mg


  • 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


  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.
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