Рецепт Hummus & Tabbouleh Salad from Holly Clegg’s Eating Well to Fight Arthritis
Hummus & Tabbouleh Salad from Holly Clegg’s Eating Well to Fight Arthritis
This week and next, I’ll be sharing some recipes from Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link].
Let’s start with Holly’s Hummus & Tabbouleh Salad. She told me she made this for a party and everyone was raving about it. She’s been using the Hummus &Tabbouleh Salad as an appetizer, yet it's kind of like a salad, too - but with a lot of hummus! I think it would make a wonderful vegetarian sandwich spread, don’t you?
If you’re gluten free, substitute quinoa for the tabbouleh and serve on brown rice tortillas or gluten free bread.
Hummus & Tabbouleh Salad
A layered mound of fantastic flavors makes a splendid Mediterranean salad. Serve with toasted pita bread. Also, makes a great dip.
Did you know that parsley is also a good source of plant iron? One cup contains about 20% of your RDA.
Ingredients
- 1 (5.25-ounce) box Tabbouleh mix wheat salad (makes 2 1/2 cups)
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 1 cup chopped tomatoes
- 1 cup finely chopped cucumber
- 1/3 cup chopped fresh parsley (flat leaf preferred)
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1 (10-ounce) container roasted red pepper hummus
- 1/4 cup crumbled reduced-fat feta cheese
Directions
In bowl, prepare tabbouleh mix according to package instructions. After water is absorbed, fluff with fork and add olive oil, mixing well.
To tabbouleh, add red onion, tomatoes, cucumber, parsley, lemon juice and season to taste.
On large serving plate, spread hummus, top with tabbouleh salad and sprinkle with feta. Cover in plastic wrap and refrigerate for 20 minutes before serving.
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
Servings: Makes 4 servings
Serving size: 1 cup
Calories: 308
Calories from Fat: 103 (34%)
Total Fat: 12g
Saturated fat: 1g
Unsaturated fat: 11g
Sodium: 909mg
Total Carbohydrates: 47g
Sugar: 7g
Fiber: 11g
Protein: 9g
Cholesterol: 3mg
Dietary Exchanges: 3 starch, 2 fat
Recipe and photo used with permission of the author.