Tabbouleh Salad Recipe With Freekeh And Feta
Healthy lunch alert! This tabbouleh salad recipe with freekeh and feta is a filling and satisfying lunch. Prepare to be obsessed with freekeh. I love Lebanese food and I frequently buy an order of tabbouleh in addition to whatever else I’m getting so that I can enjoy it for a couple lunches.
I could probably make all my Lebanese favorites at home like I do with chicken kofta and shish tawook, but I do love a good carry-out meal and a night off from cooking!
I turned the tabbouleh I love into a more filling salad that can easily work as a lunch. This tabbouleh salad recipe uses freekeh and feta to give a boost of protein and flavor that will keep you satisfied all afternoon. The bright flavors of the fresh parsley, mint, green onions, and lemon juice make this salad truly unforgettable.
You definitely need to put this delicious dish on your list of recipes to make, too.
Ingredients:
- 1 cup dry cracked freekeh
- 2 cups chopped tomatoes (about 4 roma tomatoes)
- 2 cups chopped cucumbers
- 3/4 cup fresh mint leaves, finely chopped
- 3 cups fresh Italian parsley, finely chopped
- 1 green onion (green and white parts), finely chopped – more to taste
- 3/4 cup reduced fat feta crumbles
- 3 tablespoons olive oil
- 1/4 scant cup freshly squeezed lemon juice (about 3 lemons)
- 1 small garlic clove, grated
- ½ teaspoon salt
- ¼ teaspoon pepper