Hummus & Tabbouleh Salad

Add English cucumbers and maybe olives

Ingredients

• 1 (5.25-ounce) box Tabbouleh mix wheat salad (makes 2 1/2 cups)
• 1 tablespoon olive oil
• 1 cup chopped tomatoes
• 1 cup finely chopped cucumber
• 1/3 cup chopped fresh parsley (flat leaf preferred)
• 2 tablespoons lemon juice

Salt and pepper to taste

• 1 (10-ounce) container roasted red pepper hummus (homemade)
• 1/4 cup crumbled reduced-fat feta cheese

Directions

1. In bowl, prepare tabbouleh mix according to package instructions. After water is absorbed, fluff with fork and add olive oil, mixing well.
2. To tabbouleh, add tomatoes, cucumber, parsley, lemon juice and season to taste.
3. On large serving plate, spread hummus, top with tabbouleh salad and sprinkle with feta. Cover in plastic wrap and refrigerate for 20 minutes before serving.

Nutrition

Serving size: 1 cup Calories: 308 Calories from Fat: 103 (34%) Total Fat: 12g Saturated fat: 1g Unsaturated fat: 11g Sodium: 909mg Total Carbohydrates: 47g Sugar: 7g Fiber: 11g Protein: 9g Cholesterol: 3mg