Tabouleh with lentils & chickpeas
890 kcal per person
31g Protein
115g Carbs
34g Fat
22g Fiber
Ingredients
- 3 ounces bulgur (84 g)
- ½ cube vegetable bouillon
- 2 ounces lentils, canned (56 g)
- 2 ounces chickpeas (56 g)
- 1 scallion
- 2 tomatoes
- ½ cucumber
- 4 apricots, dried
- 1 ½ tablespoon olive oil (23 ml)
- 1 squeeze lemon juice (5 ml)
- 1 ½ ounce feta cheese, crumbled (42 g)
Preparing this recipe
- Cook the bulgur with the bouillon cube in a pot of water according to the package instructions. Drain and let cool after cooking.
- Rinse the lentils and chickpeas together in a colander with cold water and let them drain well.
- Slice the scallion into thin rings and cut the tomatoes and cucumber into small cubes. Cut the dried apricots into thin strips.
- Combine the bulgur, lentils, chickpeas, scallion, tomatoes, cucumber and apricots in a large bowl.
- Drizzle the salad with oil and lemon juice and season with pepper and salt to taste. Mix everything well.
- Divide the tabouleh onto a plate and crumble the cheese over it.
Tip van FitChef
It's delicious to mix fresh parsley and/or mint into the tabouleh.
