Freekeh Tabbouleh with Kale Cannellini Beans
Ingredients
- 1 cup cracked freekeh
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 ¼ teaspoons kosher salt
- 3 plum tomatoes, diced
- 1 (15 ounce) can no-salt-added cannellini beans, rinsed
- 3 cups finely chopped curly kale
- 1 cup finely chopped fresh parsley
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: salad
Cuisine
- middle eastern
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