Kale Tabouli
from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6 to 8
Calories: 156kcal
- 1 cup bulgur
- 2 cups water
- 8-10 cups kale finely chopped
- 2 large bunches flat-leaf parsley finely chopped
- 1 cup red onions finely chopped
- 2 cups tomatoes finely diced
- 2 15 oz. cans chickpeas drained and rinsed, optional
- 1 cup lemon juice
- 1 tsp. cumin
- salt & pepper to taste
Boil the water in a saucepan and add the bulgur.
Reduce the heat to simmer and cover loosely, cooking until the water is absorbed, about 15 minutes.
Allow the bulgur to cool at least 30 minutes after cooking or refrigerate for several hours.
In a large bowl, combine the cooled bulgur and the other ingredients.
Toss to combine everything well.
Serving: 6to 8 | Calories: 156kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 748mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9377IU | Vitamin C: 132mg | Calcium: 166mg | Iron: 3mg