Go Back
+ servings
Tuna & Freekeh Tabouli Salad|Craving Something Healthy
Print Recipe
5 from 1 vote

Tuna & Tabouli Salad

A quick and easy lunch or light dinner
Prep Time20 minutes
Cook Time0 minutes
Course: dinner, lunch, Salad
Cuisine: Mediterranean
Servings: 6 servings
Calories: 228kcal

Ingredients

  • 1 cup cooked freekeh prepared according to package directions
  • 1 pint cherry or grape tomatoes cut in half
  • 1 English cucumber
  • 1 small red onion
  • 1 cup fresh parsley packed
  • ¼ cup fresh mint packed
  • 5 ounce can Tuna drained
  • 3 tablespoons lemon juice
  • cup olive oil
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • teaspoon fresh ground pepper

Instructions

  • In a large mixing bowl, combine the freekeh, and cherry tomatoes.
  • Slice the cucumber in quarters lengthwise, and remove any seeds. Cut the spears into ¾-inch pieces. Add the cucumbers to the bowl.
  • Peel the onion and remove the tough outer layer. Dice the onion and add to the bowl.
  • Mince the parsley and mint, and add both to the bowl.
  • Stir the freekeh and vegetables to combine.
  • Add the tuna, leaving it in large chunks.
  • In a small jar or mixing bowl, mix together the lemon juice, olive oil, garlic powder, salt and pepper. Shake or whisk to combine.
  • Pour the dressing over the salad, and toss lightly to combine.
  • Refrigerate for at least 30 minutes to let flavors blend.
  • Store any leftovers in an airtight container for up to 4 days.

Notes

Store leftovers in a covered container in the refrigerator for up to 2 days. 

Nutrition

Calories: 228kcal | Carbohydrates: 20g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 404mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1366IU | Vitamin C: 38mg | Calcium: 51mg | Iron: 2mg