Tabbouleh with Garbanzo Beans

Prep Time:15 Mins | Total Time:1 Hr | Makes:4 servings

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this no-fuss tabbouleh salad made using garbanzo beans and vegetables that is ready in an hour.

Tabbouleh

1 1/2 cups (375 mL) boiling water

3/4 cup (175 mL) uncooked bulgur

3 medium tomatoes, chopped (about 2 1/4 cups/550 mL)

8 medium green onions, sliced (about 1/2 cup/125 mL)

1 medium green bell pepper, chopped (about 1 cup/250 mL)

1 cup (250 mL) chopped cucumber

3/4 cup (175 mL) chopped fresh parsley

3 tbsp (45 mL) chopped fresh or 1 tbsp (15 mL) dried mint leaves, crumbled

1 can (19 fl oz/540 mL) garbanzo beans, drained

Lemon-Garlic Dressing

1/4 cup (50 mL) lemon juice

1 tbsp (15 mL) canola or soybean oil

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

3 cloves garlic, finely chopped

In medium bowl, pour boiling water over bulgur. Let stand 1 hour.
In tightly covered container, shake all dressing ingredients.
Drain any remaining water from bulgur. Stir remaining tabbouleh ingredients into bulgur. Pour dressing over tabbouleh; toss.

Heart Health: : Seeking new adventures and eating experiences can be key for heart-healthy eating. Other countries give us many foods that are low in fat and high in fibre, complex carbohydrates, vitamins and minerals. Tabbouleh, a favourite from the Middle East, features bulgur wheat kernels that have been steamed, dried and crushed.