Gluten-Free Whole Grain Tabbouleh – A twist on a Middle Eastern side dish
Started June 19, 2017
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Ingredients
- 1 cup cooked sorghum a GF whole grain
- 1 cup chopped tomato
- 1 cup garbanzo beans
- 1 cucumber chopped
- cup ½chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/2 cup crumbled feta cheese optional
- 2 tbs olive oil
- 2 tbs fresh lemon juice
- Salt and Pepper to taste
Servings:
Instructions
- Toss everything together in a bowl and add salt and pepper to taste. Let salad sit at least an hour before eating. Serve chilled or at room temperature.
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