Preserved Lime Tabbouleh Salad

Vegetarian
Vegan
Dairy Free
Health score
55%
Preserved Lime Tabbouleh Salad
45 min.
6
234kcal

Suggestions

This Preserved Lime Tabbouleh Salad is a refreshing and flavorful dish that's perfect for a summer meal or as a side dish. With a blend of fresh ingredients and a zesty dressing, it's a delicious and healthy option that's sure to impress.

The star of this recipe is the bulgur wheat, which adds a nutty flavor and chewy texture to the salad. It's combined with crisp cucumber, juicy tomatoes, and hearty chickpeas, creating a dish that's both satisfying and nutritious. The dressing is a real standout, made with olive oil, lime juice, and a blend of spices, giving the salad a bright and tangy flavor.

One of the best things about this tabbouleh salad is its versatility. It can be served as a side dish or a light meal on its own. It's also easily customizable, so feel free to add in your favorite vegetables or herbs. The addition of preserved lime gives it a unique twist, adding a burst of flavor that takes this dish to the next level.

Whether you're looking for a healthy option to bring to a potluck or a simple dish to enjoy on a warm day, this Preserved Lime Tabbouleh Salad is a perfect choice. It's a flavorful and nutritious option that's sure to become a favorite. So, why not give it a try and experience the delicious flavors of this Middle Eastern-inspired dish?

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • cup bulgur uncooked
  • 14 ounce garbanzo beans rinsed drained canned (garbanzo beans)
  • cup cucumber english chopped
  • 0.8 cup parsley fresh chopped
  • teaspoon garlic minced
  • tablespoons kalamata olives pitted coarsely chopped
  • 0.5 teaspoon kosher salt 
  • tablespoons juice of lime fresh
  •  lime finely chopped quick
  • tablespoons olive oil extra virgin extra-virgin
  • 0.8 cup plum tomatoes seeded chopped
  • 0.3 cup shallots finely chopped
  • Dash sugar 
  • 1.5 cups water hot
  • tablespoons water 

Equipment

  • bowl
  • blender

Directions

  1. Combine bulgur and 1 1/2 cups hot water in a medium bowl; let stand 1 hour.
  2. Drain.
  3. Combine bulgur, cucumber, and next 5 ingredients (through chickpeas) in a large bowl.
  4. Combine oil and remaining ingredients in a blender; process until smooth.
  5. Pour dressing over bulgur mixture; toss well to coat.

Nutrition Facts

Calories234kcal
Protein11.58%
Fat33.88%
Carbs54.54%

Properties

Glycemic Index
58.57
Glycemic Load
10.25
Inflammation Score
-8
Nutrition Score
17.916521663251%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
10.28mg
Naringenin
0.99mg
Apigenin
16.17mg
Luteolin
0.11mg
Kaempferol
0.16mg
Myricetin
1.16mg
Quercetin
0.34mg

Nutrients percent of daily need

Calories:233.79kcal
11.69%
Fat:9.42g
14.49%
Saturated Fat:1.27g
7.94%
Carbohydrates:34.11g
11.37%
Net Carbohydrates:25.08g
9.12%
Sugar:2.7g
3%
Cholesterol:0mg
0%
Sodium:455.45mg
19.8%
Alcohol:0g
100%
Protein:7.24g
14.48%
Vitamin K:133.43µg
127.08%
Manganese:1.37mg
68.69%
Fiber:9.03g
36.1%
Vitamin C:24.27mg
29.42%
Vitamin B6:0.48mg
24.22%
Vitamin A:940.36IU
18.81%
Magnesium:70.91mg
17.73%
Phosphorus:150.7mg
15.07%
Copper:0.26mg
12.98%
Iron:2.33mg
12.92%
Folate:45.94µg
11.48%
Potassium:398.53mg
11.39%
Vitamin E:1.47mg
9.78%
Vitamin B3:1.66mg
8.3%
Zinc:1.16mg
7.72%
Vitamin B1:0.11mg
7.59%
Calcium:65.38mg
6.54%
Vitamin B5:0.64mg
6.35%
Vitamin B2:0.06mg
3.77%
Selenium:2.25µg
3.22%
Source:My Recipes
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