Serves 8-10. Bulgur is precooked cracked wheat, requiring only the addition of water to reconstitute. This twist on traditional tabbouleh includes sun-dried tomatoes, flax oil, and spinach.
- ¾ cup bulgur
- 2 cups boiling water
- 1 pound baby spinach
- 1 cup finely chopped fresh parsley
- ½ cup finely chopped fresh mint
- 1 cucumber (12 ounces), peeled, seeded, and finely diced
- ½ cup coarsely chopped marinated sun-dried tomatoes
- 1 cup cooked chickpeas (garbanzos), rinsed and drained
- 4 cloves garlic, crushed
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup fresh lemon juice
- 2 tablespoons flax oil
- 2 tablespoons extra-virgin olive oil
- Sliced or crumbled feta cheese and fresh tomato quarters, for garnish
- Place bulgur in a large bowl and cover with boiling water. Cover bowl and let sit for 1 hour. Drain bulgur in a sieve, pressing gently to expel excess water. Return to bowl.
- Blanch spinach in plenty of boiling salted water for 30 seconds. Drain, plunge in cold water, and drain thoroughly. Squeeze out every bit of water. Chop finely and add to bulgur. Add parsley, mint, cucumber, sun-dried tomatoes, and chickpeas, stirring well.
- Combine garlic and salt in a small bowl; add pepper, lemon juice, flax oil, and olive oil. Whisk until emulsified. Add to bulgur mixture. Stir well and let sit for at least 15 minutes, allowing flavors to develop. To serve, scoop salad into low, flat bowls and garnish with feta and quartered tomatoes.
PER SERVING: 178 cal, 42% fat cal, 9g fat, 1g sat fat, 0mg chol, 6g protein, 22g carb, 6g fiber, 402mg sodium