Freekeh Tabbouleh with Chickpea Tofu


This is a not-too-strange variation on classic tabbouleh.  Tabbouleh has always been one of my favorite things, for its fresh, clean flavors of lemon and parsley.

For fun and variety, the idea was to up the nutrition content of traditional tabbouleh with some extra protein, so I decided to sub in freekeh instead of the traditional bulgur.

For even a little more protein, I thought the mild flavor and interesting texture of chickpea tofu would be a nice addition.

This one was highly experimental, but it turned out as one of those really happy accidents.  This is an easy dish that tastes pretty complex.  Don’t be intimidated by the chickpea tofu, it’s super easy to make! (Click the ingredient below to view the recipe for the tofu.)

 

Freekeh Tabbouleh with Chickpea Tofu
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Servings Prep Time
4Servings 30Minutes
Cook Time
30Minutes
Servings Prep Time
4Servings 30Minutes
Cook Time
30Minutes
Freekeh Tabbouleh with Chickpea Tofu
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4Servings 30Minutes
Cook Time
30Minutes
Servings Prep Time
4Servings 30Minutes
Cook Time
30Minutes
Ingredients
  • 1Cup Freekeh (uncooked)
  • 1Cup Fresh Parsley (Chopped Fine)
  • .5Cup Onion (minced)
  • 1Cup Tomato (chopped small)
  • 1Cup Chickpea Tofu (cut into small cubes)
  • 1Large Mild Chile Pepper (chopped small)Anaheim, Banana, etc.
  • 1 Hot Chili Pepper (chopped small)Jalapeno, Serrano, etc.
  • 2Medium Lemons
  • 3Tablespoons olive oil
  • 1 Tablespoon Kosher Salt
Servings: Servings
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Instructions
  1. Cook the freekeh and let it cool.
  2. Juice the lemons, you should end up with about 3-4 Tablespoons of lemon juice. Mix the juice with the olive oil and salt and whisk to combine well.
  3. Combine all other ingredients in a large bowl and add the lemon juice/olive oil mixture. Stir to combine everything well.
  4. Refrigerate for about 1 hour and serve.
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