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. Source: EatingWell Magazine, June 2020

Liana Krissoff


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; 4.8 g total fat; 0.5 g saturated fat; 323 mg sodium. 226 mg potassium; 25.2 g carbohydrates; 6.6 g fiber; 2 g sugar; 6.4 g protein; 1425 IU vitamin a iu; 23 mg vitamin c; 24 mcg folate; 47 mg calcium; 2 mg iron; 52 mg magnesium;