This delicious tabouli salad is tossed in a simple, bright, lemon-olive oil dressing, and just loaded with fresh herbs and vegetables! It is a perfect healthy side dish to pair with a chop, some chicken, or some fresh fish to form a complete, high protein, high fiber, low calorie meal that is light and nutrient packed!
I served mine for dinner with an easy pan-seared trout fillet and it was so hearty and satisfying!
The next day for leftovers, I tossed in some canned chicken breast for a quick, protein-packed, healthy lunch!
Makes 4 servings: 6g Protein, 6g Fiber, 237 Calories per serving
Tabouli Salad!
Description
The longer this one sits, the better it gets! ...and if you are gluten-free, you can absolutely substitute cooked quinoa for the bulgar wheat. That swap will just change the macros slightly.
Ingredients
Instructions
Video
In a medium bowl, pour the boiling water over the dry bulgar wheat, stir to combine, and set it aside to soak for 35-45 minutes.
In a small bowl, whisk together the lemon juice, olive oil, cumin, salt, and pepper to make the dressing.
Add the soaked bulgar to a large bowl, coat the bulgar with the dressing, add the herbs and the vegetables, toss to combine, and enjoy!
Mediterranean Diet, Mediterranean Salad Recipe, Tomato and Cucumber Salad, Salad with Fresh Herbs, Fit Over 50, Weight Loss Meal, Healthy Side Dish, Meal Prep, Nutrient Dense Salad
