Tuna & Tabouli Salad
A quick and easy lunch or light dinner
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
- 1/4 cup fresh mint packed
- 5 ounce can Tuna drained
- 3 tablespoons lemon juice
- 1/3 cup olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 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 3/4-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: 228kcalCarbohydrates: 20gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 300mgPotassium: 404mgFiber: 4gSugar: 4gVitamin A: 1366IUVitamin C: 38mgCalcium: 51mgIron: 2mg
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