Tabouleh Salad with Whole Wheat Pita Crisps
This delightful Mediterranean dish is light and super flavorful, perfect for lunch or dinner.
Servings: 4 people
Calories: 386kcal
Ingredients
For the Dressing
- 1/4 cup lemon juice fresh
- 3 garlic cloves large, minced
- 1 tablespoon honey
- 3 teaspoons oregano fresh, chopped
- 1/4 cup olive oil
For the Salad
- 1 1/2 cups quinoa cooked
- 1 cup cherry tomatoes halved lengthwise
- 2 cups cucumbers cut into large chunks, about the size of a cherry tomato
- 1/2 cup parsley fresh, chopped
- 1/2 cup red onion cut into thin strips
- 3 tablespoons mint fresh, chopped
- 1/2 cup feta cheese crumbles low-fat
For the Whole Wheat Pita Crisps
- 3 whole-wheat pitas thin, cut into 8 triangles each
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
Instructions
For the Dressing
- Combine all ingredients, except oil, in a food processor and blend well. With the food running on low speed, gradually add the oil and mix until dressing is creamy in appearance. Set aside.
For the Salad
- In a large bowl, combine all ingredients. Drizzle about 1/4 cup of the prepared dressing over the top and toss well. Divide salad between 4 servings bowls.
For the Whole Wheat Pita Crisps
- Preheat oven to 400 degrees. Lay the pita triangles in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt and garlic powder. Bake for about 10 minutes or until lightly golden and crispy. Cool before serving with salad. Serve crush on top of the salad or on the side.
Nutrition
Serving: 1.5cups salad and 6 pita triangles | Calories: 386kcal | Carbohydrates: 39g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 503mg | Fiber: 5g | Sugar: 9g |
| SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13