Kale Tabouli
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 156kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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