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

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Recipe Summary

active:
35 mins
total:
50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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

Tips

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

1 cup
165 calories; protein 6.4g; carbohydrates 25.2g; dietary fiber 6.6g; sugars 1.8g; fat 4.8g; saturated fat 0.5g; vitamin a iu 1425.2IU; vitamin c 22.6mg; folate 24.5mcg; calcium 47mg; iron 2.2mg; magnesium 52mg; potassium 225.8mg; sodium 322.7mg.
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