Be the change you wish to see in the world...

- Gandhi

Monday, October 7, 2013

Tabbouleh Salad Two Ways

As I mentioned during a post last week, I am still filling my plate with salads even though fall is here.  With the cooler weather (alright, we're still working on that here in sunny SoCal!), I find that I like to layer in grains to make my salads a little heartier.  Bulgur is a great grain to use, and Trader Joe's 10-minute bag makes a batch of tabbouleh quick and easy to make.  

Here is my basic tabbouleh salad recipe:

VeegMama's Tabbouleh Salad

1 bag of bulgur
2 organic persian cucumbers, finely diced
2 organic plum tomatoes, finely diced
1/2 yellow onion, finely diced
2 bunches of flat leaf parsley, finely chopped
1 batch of Penzey's Greek Salad Dressing, made according to directions on bottle

1. Prepare bulgur according to package.
2. While bulgur is cooking, prepare vegetables and dressing.
3. Mix bulgur, vegetables, and dressing together in a bowl.  Enjoy!

I like to use this recipe in two ways (although, it is tasty all on it's own!).

Balela Tabbouleh Salad
This recipe uses one of my favorite ready-made products at Trader Joe's - Balela, which is a fresh garbanzo bean salad.

3 tablespoons of Balela (found in Trader Joe's refrigerated section)
1 cup of Tabbouleh salad (recipe above)
1 dollop of Trader Joe's Tahini Sauce

1. Spoon tabbouleh salad on plate.
2. Sprinkle Balela on top.
3. Drizzle tahini sauce on top.  Stir to combine and enjoy!

Tabbouleh and Hummus Wrap

1 tortilla, Ezekial wrap, or other desired wrap
1-2 tablespoons of hummus
3 tablespoons of Tabbouleh salad (recipe above)
Olives, sun-dried tomatoes, spinach, or other vegetables as desired

1. Spread hummus on wrap, leaving about 1/2 inch around the outside of the wrap.
2. Line middle of wrap with hummus.
3. Add other vegetables, if using.
4. Roll wrap and cut in half.