Tabbouleh Cobb Salad

tabbouleh-cobb-salad Leigh Beisch


  • Tabbouleh:
  • 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
  • Salad:
  • 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


To prepare tabbouleh, combine water and bulgur; let stand 30 minutes.

Combine bulgur mixture, parsley, lemon juice, oil, and pepper.

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.

  • Yield: serves 6 (serving size: 1 salad)

Nutritional Information

Calories per serving: 336
Caloriesfromfat per serving: 26%
Fat per serving: 10.5g
Saturated fat per serving: 2.5g
Monounsaturated fat per serving: 4.2g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 26g
Carbohydrate per serving: 42g
Fiber per serving: 12g
Cholesterol per serving: 46mg
Iron per serving: 5mg
Sodium per serving: 1092mg
Calcium per serving: 115mg

Good to Know

Look no further than this salad to get a nutrient-packed meal. It's high in calcium, fiber, and protein, and low in carbohydrates and cholesterol.