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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 153.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 101.2 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Vegetable Tabouli calories by ingredient
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Vegetable Tabouli

Submitted by: BAYYYY

Introduction

This tabouli takes the cake for lots of vegetables and a helping of protein too! Prep goes quick with a food processor. Great summer time meal. This tabouli takes the cake for lots of vegetables and a helping of protein too! Prep goes quick with a food processor. Great summer time meal.
Number of Servings: 8

Ingredients

    1 cup dry bulgar wheat
    2 cups boiling water
    1/2 cup finely chopped parsley
    1/4 cup finely chopped mint leaves
    1 cup of spinach leaves finely chopped
    1/2 cup of chives or chopped green onion
    2 medium tomatoes chopped
    1 medium cucumber, peeled, seeded and chopped
    1 cup canned garbanzo beans, rinsed, drained and chopped
    1/4 cup fresh lemon juice or to taste
    3 tbl olive oil
    salt and pepper to taste


Directions

1.Add boiling water to bulgar and cover and set aside for 20 minutes. Drain any extra water after that time, if needed.

2. Add chopped veggies and beans

3. Add lemon juice, oil and salt and pepper

4. Refrigerate for an hour before serving.

5. Mix and adjust any seasoning

Makes quite a bit and as I've never measured it, I'm guessing it makes 8-10 cups of salad. I usually eat a cup full as a lunch time meal.

Number of Servings: 8

Recipe submitted by SparkPeople user BAYYYY.






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