Freekeh Tabbouleh with Kale & Cannellini Beans


  • 1 cup cracked freekeh
  • 3 T. lemon juice
  • 2 T. extra-virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • 3 plum/roma tomatoes, diced
  • 1-15 ounce can, no salt added, cannellini beans, (drained) and rinsed
  • 3 cups finely chopped curly kale
  • 1 cup finely chopped fresh parsley (I omit.)


  • Cook freekeh according to package directions. Spread in an even layer on a large rimmed baking sheet and let cool completely, about 10 minutes.
  • Step 2 Whisk lemon juice, oil and salt in a large bowl. Add tomatoes, beans, kale, parsley and the cooled freekeh; stir to combine.
I ordered the freekeh on the Internet. Regular bulgur may be substituted.


Photography by Linda Leier Thomason.

June 2020.