Think of this as a tabbouleh salad with staying power, thanks to the addition of protein-rich white beans. It also gains more complexity with freekeh in place of bulgur. Made from young green wheat that's been roasted and cracked, this whole grain has a toasty, nutty flavor. You can substitute regular bulgur if you'd like.

Liana Krissoff
Source: EatingWell Magazine, June 2020


Recipe Summary

35 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Cook freekeh according to package directions. Spread in an even layer on a large rimmed baking sheet and let cool completely, about 10 minutes.

  • Whisk lemon juice, oil and salt in a large bowl. Add tomatoes, beans, kale, parsley and the cooled freekeh; stir to combine.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

165 calories; protein 6.4g 13% DV; carbohydrates 25.2g 8% DV; exchange other carbs 1.5; dietary fiber 6.6g 27% DV; sugars 1.8g; fat 4.8g 7% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 1425.2IU 29% DV; vitamin c 22.6mg 38% DV; folate 24.5mcg 6% DV; calcium 47mg 5% DV; iron 2.2mg 12% DV; magnesium 52mg 19% DV; potassium 225.8mg 6% DV; sodium 322.7mg 13% DV.