Tabbouleh Tacos with Tahini Garlic Dressing
Ingredients
- For the tacos:
- 10 small tortillas (I prefer flour, but corn works here too)
- 2 cups fresh parsley, chopped
- 3/4 cup fresh mint, chopped
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, cored and sliced
- 1 cup cooked wheat berries (or bulgar, which is traditionally used in tabbouleh)
- 1 cup black beans
- 2 cups corn
- 1/2 cup feta
- Juice of 1 lemon
- Pinch Salt and pepper to taste
- For the dressing
- Juice of 1 lemon
- 1 tablespoon tahini
- 1/2 tablespoon dijon mustard
- 1 tablespoon finely chopped garlic (I used garlic scapes)
- 1 tablespoon finely chopped leeks
- 1 tablespoon olive oil
- Pinch salt and freshly ground black pepper
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