Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you’re packing it up to go, store the chickpeas separately so they’ll keep their crunch. Save the other avocado half; you’ll use it in the next day’s lunch. Keep the pit in the avocado half, and wrap it tightly with plastic wrap.
2/3 cup chopped English cucumber
1 medium tomato, chopped (about 2/3 cup)
1/2 cup Simply Seasoned Bulgur
1/3 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped lacinato kale
2 tablespoons finely chopped red onion
1 tablespoon fresh lemon juice
1 1/2 teaspoons olive oil
1/8 teaspoon kosher salt
1/2 ripe avocado, chopped
1/3 cup Smoky Roasted Chickpeas
Added sugars 0g
Calcium 14% DV
Potassium 35% DV
How to Make It
Combine cucumber, tomato, Simply Seasoned Bulgur, parsley, kale, and onion in a medium bowl. Drizzle with lemon juice and oil, and sprinkle with salt; toss well to combine. Gently fold in avocado. Arrange tabbouleh in a serving bowl or on a plate; sprinkle evenly with Smoky Roasted Chickpeas.
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