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Home » Recipes » Tabbouleh Salad Sandwich
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Tabbouleh Salad Sandwich

  • 1 pkg Alfalfa Sprouts thoroughly rinsed
  • 1-1/2 cups Water (boiling hot)
  • 1/4 cup Lemon Juice
  • 1/4 cup Vegetable Oil or Olive Oil
  • 2 Garlic cloves, minced
  • 1/4 tsp Black Pepper ground
  • 1/2 tsp Sea Salt
  • 1/2 cup Green Onion chopped (onion & tops)
  • 1 cup Parlsey fresh & chopped
  • 2 Tomatoes medium sized, seeded & chopped
  • 1 Green Bell Pepper medium-sized, seeded & diced
  • 1/4 cup Celery diced
  • 1/2 cup Carrots shredded
  • 2 cups Red Kidney Beans cooked
  • 1 pkg Pita Breads White or Wheat (Pocket Bread)
  • 1 pkg Cream Cheese light or non-fat
  • 1 cup Bulgur (Light)

Directions

In a large bowl combine rinsed bulgur and boiling water; cover and let stand until the bulgur is tender (about 1 hour); all water should be absorbed. Add lemon juice, oil, minced garlic, black pepper and salt; mix thoroughly. Cover and chill. After chilling add the prepared vegetables and cooked beans; blend.

Cut pocket bread in half. Spread inside bottom section of bread with cream cheese; stuff with tabbouleh, top with alfalfa sprouts or shredded lettuce.

Makes 12 Half Pita Sandwiches

Tabbouleh Salad Sandwich

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Products Used in this Recipe

Baking Aids
Sea Salt

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Grains Beans Seeds
Red Kidney Beans

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Entrees
Bulgur (Light)

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