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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