*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This salad was really tasty. I had some bulgur wheat sitting in my cabinet unused, so I decided this was the recipe to try it with. I didn't have white beans so I substituted with butter beans. It was fine. Also used a whole red sweet pepper instead of half a yellow one. And definitely needed some chopped fresh avocado. Made a great addition to this salad. Maybe for some extra Mediterranean flair next time I'd also chop up some kalamata olives to add a little punch. Overall a great recipe. My husband, who gave up meat entirely for Lent, couldn't stop raving about it. This one's a keeper.
I found this recipe after receiving tons of parsley in my CSA veggie box. It was delicious and easy! I ended up adding 1 whole red bell pepper rather than 1/2 a yellow and lots of small heirloom tomatoes instead of 1 large tomato.
My husband and I loved this recipe! I made it again for two other families and they both asked for the recipe. I enjoyed this recipe much more than traditional Lebonese tabbouleh because there is more too it than parsley!
I like this recipe because it has more than just the regular parsley and bulgur. This recipe just screams chick peas to me instead of the white bean. So I used them. Not a fan of tomatoes in the winter. So I didn't use any. This salad is one of those that is actually better if made a day in advance.
Amazing taste! I substituted yellow pepper for red pepper, baby spinach for frozen spinach and since I didn't have tomato, I felt like I needed another veggie, so I added snow peas. Delicious, I'll definitely make this again.