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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup boiling water |
1/2 cup uncooked bulgur |
1/4 cup chopped fresh parsley |
1 tablespoon fresh lemon juice |
1 tablespoon olive oil |
1/4 teaspoon black pepper |
8 cups torn romaine lettuce |
2 cups cubed smoked turkey breast (about 12 ounces) |
2 cups grape or cherry tomatoes, halved |
1 cup seeded chopped cucumber |
1 cup thinly sliced green onion |
1 (15-ounce) can chickpeas (garbanzo beans), drained |
3/4 cup roasted red pepper dressing |
Directions:
1. To prepare tabbouleh, combine water and bulgur; let stand 30 minutes.
2. Combine bulgur mixture, parsley, lemon juice, oil, and pepper.
3. To prepare salad, place 2 cups of lettuce in each of 4 shallow bowls. Divide tabbouleh and remaining ingredients evenly in rows over lettuce, starting with 1/4 cup tabbouleh, 1/2 cup each turkey and tomatoes, 1/4 cup each cucumber and onion, and about 1/3 cup chickpeas. Drizzle with 3 tablespoons dressing.
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