Tabbouleh with Beans and Feta

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Tabbouleh with Beans and Feta

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/4 cups uncooked bulgur or cracked wheat

2 cups boiling water

1/4 cup commercial pesto

3 tablespoons fresh lemon juice

2 cups cherry tomatoes -- halved

3/4 cup crumbled feta cheese -- (3 ounces)

1/3 cup thinly sliced green onions

2 tablespoons minced fresh parsley

1/4 teaspoon freshly ground black pepper

1 19 oz can chickpeas (garbanzo beans) -- rinsed and drained

4 7-inch pitas -- cut in half

 

Combine the bulgur and boiling water in a large bowl. Cover and let stand 30

minutes, and drain. Combine pesto and lemon juice; stir with a whisk. Combine

bulgur, pesto mixture, tomatoes, and next 5 ingredients (tomatoes through

chickpeas) in a large bowl; and toss gently to combine. Serve with pita halves.

 

NUTRITIONAL INFO: calories: 599 carbohydrates: 93.3 g cholesterol: 21 mg fat:

17.4 g sodium: 856 mg protein: 23.3 g calcium: 352 mg iron: 7.8 mg fiber: 14.2 g

 

Source:

" www.cookinglight.com "

 

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Per Serving (excluding unknown items): 261 Calories; 7g Fat (23.8% calories from

fat); 10g Protein; 40g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 648mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0