Tabbouleh Salad Recipe with Freekeh and Feta

Tabbouleh Salad Recipe with Freekeh and Feta

Tabbouleh Salad Recipe with Freekeh and Feta

posted on February 29, 2016 by Rachel Gurk

Healthy lunch alert! This tabbouleh salad recipe with freekeh and feta is a filling and satisfying lunch. Prepare to be obsessed with freekeh.

If we’re getting carryout for dinner, 95% of the time, it’s Lebanese food.

There’s a problem though.

Ben and I cannot agree on a Lebanese restaurant in our area. He likes one, I like another. Well, I like the fattoush at one…and the lentil soup at the other. The shawarma is a clear winner at one, but the bread wins by a landslide at the other restaurant.

It’s a hard life we have…isn’t it?

At the restaurant I like, they also have amazing mujaddara and tabbouleh. I’ll frequently buy an order of tabbouleh in addition to whatever else I’m getting so that I can enjoy it for a couple lunches.

In all reality, 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.

Speaking of unforgettable flavors, if you haven’t tried my Thai freekeh salad yet, you need to put that guy on your list of recipes to make, too.

Used in this recipe:

freekeh

large mixing bowl

olive oil

Tabbouleh Salad Recipe with Freekeh and Feta

Yield: 8 servings

Prep Time: 25 minutes

Total Time: 25 minutes

Healthy lunch alert! This tabbouleh salad recipe with freekeh and feta is a filling and satisfying lunch. Prepare to be obsessed with freekeh.

Ingredients

  • 1 cup dry cracked freekeh, cooked according to package instructions and cooled completely (about 3 cups cooked 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
  • 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
Read the whole recipe on Not Rachael Ray