Speedy White Bean Tabbouleh Bowl
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Speedy White Bean Tabbouleh Bowl

with Feta

This hearty chopped salad is filled with bulgur, fresh veggies and herbs, and creamy, protein-packed white beans, and it comes together in under 20 minutes. Salty feta is the only way to top this one off!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes


/ serving 2 people

1 unit(s)

Cannellini Beans

½ cup

Bulgur Wheat

(Contains Wheat)

¼ cup

Feta Cheese, crumbled

1 unit(s)


14 g


1 unit(s)

Garlic, cloves

1 unit(s)


1 unit(s)

Green Onion

28 g

Baby Spinach

1 unit(s)

Sweet Bell Pepper

Not included in your delivery

½ tsp


0.06 tsp


0.38 tsp


2 tbsp



Nutrition Values

Calories490 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate78 g
Sugar6 g
Dietary Fiber15 g
Protein20 g
Cholesterol0 mg
Sodium640 mg
Trans Fat0 g
Potassium1050 mg
Calcium200 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Bowl


  • Add 3/4 cup water and 1/2 tsp salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
  • Place in the fridge until bulgur is tender and liquid is absorbed, 15-16 min.
  • Fluff bulgur with a fork.
  • Meanwhile, cut tomato into 1/4 inch pieces.
  • Core, then cut pepper into 1/4-inch pieces.
  • Roughly chop parsley.
  • Roughly chop spinach.
  • Juice lemon.
  • Thinly slice green onion.
  • Peel, then mince or grate garlic.
  • Using a strainer, drain and rinse beans, then pat dry with paper towel.
  • Add 1 1/2 tbsp lemon juice, 2 tbsp oil, 1/2 tsp sugar and 1/4 tsp garlic to a large bowl (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine.
  • Add beans, parsley, tomatoes, peppers, bulgur, spinach, half the green onions and half the feta. Toss to combine. Season with salt and pepper, to taste.
  • Divide white bean tabbouleh between plates, then sprinkle with remaining feta and remaining green onions.
  • Serve immediately or refrigerate until ready to eat.