Lebanese Bulgur Wheat, Tabouli, & Tabbouleh: 3 Ways to say YUM!

Whether you say Tabouli, Tabbouleh, or Lebanese Bulgur Wheat, it's a delicious, healthy side dish! If you’re looking for a make-ahead side dish that will please everyone, this Lebanese Bulgur Wheat recipe is for you!

Tabouli Salad is served cold, and it’s perfect for summer parties, barbecues, and weeknight dinners. It is so versatile and easy to make, this will definitely be a winner in your salad repertoire!

Servings: 4

Ingredients
3 cups cooked bulgur wheat
3 cups chickpeas, canned, drained
1 cup cucumber, chopped
1 cup tomatoes, seeded, chopped
1 tablespoon scallion, chopped
1 tablespoon fresh mint, chopped
½ cup Italian parsley, chopped
½ cup feta cheese, crumbled
½ teaspoon salt
½ teaspoon pepper
3 tablespoons extra virgin olive oil
2 teaspoons lemon juice
4 medium lemon wedge

Instructions
1. In a bowl, add bulgur wheat, chickpeas, cucumber, tomatoes, scallion, mint, parsley, and feta, then toss.
2. In a separate bowl, whisk lemon juice and olive oil, pour over the bulgur mixture, and toss again.
3. Say, "Wasn't that easy!"

Tips
1. You can add this to chopped romaine lettuce or arugula to make a salad with more greens.
2. I prefer bulgur wheat here, but if you have celiac disease or are wheat sensitive, you can substitute quinoa.

Meal Prep
1. Prep your bulgur wheat up to 5 days ahead and store it in the refrigerator.
2. Surprisingly, this tabbouleh will still taste delicious even after a few days in the fridge.