Summer salads are more than welcome any time around our house. Especially main course salads that are jam packed with healthy, protein packed ingredients. Tabbouleh (aka: tabouleh, tabouli) is a Lebanese dish traditionally made with soaked (not cooked) bulgur wheat. Mixing things up a little bit here, I use gluten-free quinoa instead in this recipe. Both ingredient options taste great though. Signature flavors in this salad are fresh mint and Italian parsley. I added chickpeas and feta cheese to up the game. Enjoy!
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