Freekeh Tabbouleh With Kale & Cannellini Beans Recipe

Cooking Directions

• STEP 1.Cook the freekeh according to package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked freekeh, chopped kale, cannellini beans, diced tomatoes, and chopped parsley.
• STEP 3.In a separate small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss well to combine.
• STEP 5.Let the tabbouleh sit for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve chilled or at room temperature. Enjoy!

Cooking Tips

• To save time, you can use pre-cooked freekeh or substitute with quinoa or bulgur.
• Massage the kale leaves with a bit of olive oil before chopping to make them more tender.
• Feel free to add other vegetables like cucumbers or bell peppers for extra crunch and flavor.

Storage and Serving

• Leftover tabbouleh can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve as a side dish with grilled chicken or fish, or enjoy it as a light and refreshing lunch on its own.
• Garnish with additional fresh herbs and a squeeze of lemon juice before serving for an extra burst of freshness.