Purple Hull Pea Tabouleh From 'The New Southern Table'

Purple Hull Pea Tabouleh From 'The New Southern Table'
12 Ingredients
  • 4 cups (945 ml) water
  • 1 cup (225 g) bulgur
  • 1/2 teaspoon kosher salt, plus more to taste
  • 4 cups (680 g) cooked field peas
  • 2 cups (270 g) diced cucumber
  • 2 cups (360 g) diced tomatoes
  • 2 cups (120 g) chopped fresh parsley
  • 1/2 cup (100 g) chopped fresh mint
  • 1/2 cup (120 ml) fresh lemon juice
  • 3/4 cup (175 ml) olive oil
  • Freshly ground black pepper
  • Red pepper flakes
Nutrition
370
19% daily value
8 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

32% 21

Saturated

15% 3

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

13% 40

Carbs (net)

- 30

Fiber

42% 11

Sugars

- 7

Sugars, added

- 0

Protein

19% 10

Cholesterol

0% 0

Sodium

8% 197

Calcium

11% 107

Magnesium

24% 102

Potassium

13% 630

Iron

27% 5

Zinc

19% 2

Phosphorus

30% 211

Vitamin A

15% 132

Vitamin C

76% 68

Thiamin (B1)

49% 1

Riboflavin (B2)

17% 0

Niacin (B3)

24% 4

Vitamin B6

27% 0

Folate equivalent (total)

27% 108

Folate (food)

- 108

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

23% 3

Vitamin K

240% 288

Sugar alcohols

- 0

Water

- 301
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