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Speedy White Bean Tabbouleh Bowls

Speedy White Bean Tabbouleh Bowls

with Feta

Get Up To 20 Free Meals + Free Sides for Life

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

Allergens:
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

/ serving 2 people

1 unit(s)

Cannellini Beans

½ cup

Bulgur Wheat

(Contains: Wheat)

¼ cup

Feta Cheese, crumbled

1 unit(s)

Tomato

14 g

Parsley

1 unit(s)

Garlic, cloves

1 unit(s)

Lemon

1 unit(s)

Green Onion

28 g

Baby Spinach

1 unit(s)

Sweet Bell Pepper

Not included in your delivery

0.38 tsp

Salt*

2 tbsp

Oil*

½ tsp

Sugar*

0.06 tsp

Pepper*

Nutrition Values

Calories490 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber15 g
Protein20 g
Sodium640 mg
Potassium1000 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.

Utensils

•Medium Pot
•Measuring Spoons
•Measuring Cups
•Strainer
•Large Bowl
•Whisk

Cooking Steps

Cook bulgur
1
  • 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.
Prep
2
  • 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.
Make dressing
3
  • 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.
Finish and serve
4
  • Divide white bean tabbouleh between plates, then sprinkle with remaining feta and remaining green onions.
  • Serve immediately or refrigerate until ready to eat.

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