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Public Health - Seattle & King County

Tabbouleh Salad with Lemon-Garlic Dressing
(makes 4 servings)

Ingredients:

  • 3/4 cups uncooked fine-grained cracked bulgur wheat
  • 1 1/2 cups boiling water
  • Lemon Garlic Dressing (see recipe below)
  • 3 tomatoes, chopped
  • 6 green onions, chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 cup chopped cucumber
  • 3/4 cup fresh cilantro, chopped
  • 3 tablespoons chopped fresh mint
  • 1 can (15 to 16 oz.) garbanzo beans, drained

Lemon-Garlic Dressing:

  • 1/4 cup fresh squeezed lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 3 cloves garlic, chopped

Directions:

  1. Place bulgur in a medium bowl and then add boiling water. Stir then let stand for 1 hour. Pour off any excess water and fluff with a fork.
  2. Stir in vegetables and garbanzo beans with the bulgur then toss with the dressing.
TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/4 of recipe (325 g)
Servings Per Recipe: 4
Amount per serving
Calories 291
Calories from fat 48
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 621 mg
Total Carbohydrates 55 g
Dietary Fiber 12 g
Sugars 0 g
Protein 10 g
Vitamin A 50%
Vitamin C 155%
Calcium 8%
Iron 15%