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.)