Best 2 Tabbouleh With Hummus And Feta Cheese Wraps Recipes

Embark on a culinary journey to the heart of the Mediterranean with our tantalizing tabbouleh, hummus, and feta cheese wraps. These delightful wraps are a symphony of flavors and textures, featuring a refreshing tabbouleh salad, creamy hummus, tangy feta cheese, and crisp vegetables, all enveloped in a soft and chewy tortilla.

In the tabbouleh recipe, we'll guide you through the steps of creating this classic Middle Eastern salad, combining bulgur wheat, chopped parsley, tomatoes, scallions, and mint, tossed in a zesty lemon-olive oil dressing.

Next, we'll introduce you to the art of making hummus, a smooth and flavorful chickpea spread. With our easy-to-follow instructions, you'll learn how to transform chickpeas, tahini, lemon juice, garlic, and cumin into a creamy and delectable dip.

Finally, we'll bring it all together with our feta cheese wraps. We'll show you how to assemble these wraps, layering the tabbouleh, hummus, feta cheese, and your favorite vegetables, such as cucumber, lettuce, and red onion, into a flavorful and satisfying meal.

Let's cook with our recipes!

TABBOULEH WITH AVOCADO AND FETA CHEESE

Tabbouleh with Avocado and Feta Cheese image

Categories Salad Dairy Herb Vegetable Vegetarian Feta Avocado Fall Bulgur Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups hot water
1/2 cup bulgur*
12 ounces plum tomatoes, seeded, chopped
1 cup chopped fresh Italian parsley
4 green onions, chopped
§ cucumber, peeled, seeded, finely chopped
4 radishes, chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh mint
1 tablespoon grated lemon peel
6 tablespoons olive oil
3 tablespoons fresh lemon juice
2 avocados, pitted, peeled, sliced

Steps:

Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl.
Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper.
Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.

LAYERED HUMMUS, TABBOULEH & FETA PICNIC BOWL

Layered hummus, tabbouleh & feta picnic bowl image

This salad combines delicious meze-type dishes and a layering of several Greek and Middle Eastern-inspired flavours that marry together as they sit in the fridge

Provided by Jane Hornby

Categories Lunch, Main course

Time 35m

Number Of Ingredients 13

Ingredients

2 x 200g tubs hummus
400g can chickpeas , rinsed and drained
200g pack feta cheese , broken into chunks
handful pitted black olives
1 crisp Romaine heart
flatbreads , to serve
85g bulgur wheat
80g bunch mint , leaves finely chopped
80g bunch flat-leaf parsley , leaves finely chopped
2 large ripe tomatoes , deseeded and chopped
1 red onion , finely chopped
zest and juice 1 lemon
4 tbsp olive oil , plus extra for drizzling

Steps:

First, make the tabbouleh. Tip the bulgur into a saucepan, cover with water, season with salt, then bring to the boil and simmer for 15 mins until tender. Drain in a sieve, rinse under cold running water, then leave to drain over the pan. Mix the mint and parsley with the tomatoes, onion and drained bulghar. Whisk the lemon zest and juice and oil together with seasoning, then toss with the bulgur.
Spoon the hummus into the bottom of a portable picnic bowl or large Tupperware (or use a large plastic mixing bowl, as you can cover it tightly with cling film later). Scatter with the chickpeas, then sprinkle with seasoning and drizzle with a little oil. Spoon the tabbouleh on top. Now top with the feta and olives, then tear over the lettuce leaves.
Cover the bowl tightly with its lid or some cling film. Put a little more olive oil in a sealed container to take with you, then chill the salad for up to 24 hrs.
To eat, drizzle the olive oil over the leaves, then scoop the salad onto serving plates, making sure everyone gets a bit of each layer. Serve with the flatbreads for everyone to tear and share.

Nutrition Facts : Calories 768 calories, Fat 58 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.85 milligram of sodium

Tips:

Use fresh, ripe ingredients. This will ensure that your tabbouleh is bursting with flavor.
Chop the parsley and mint finely. This will help the herbs to distribute evenly throughout the tabbouleh.
Don't overcook the bulgur wheat. It should be cooked until it is tender but still has a slight bite to it.
Let the tabbouleh cool completely before serving. This will allow the flavors to meld together.
Serve the tabbouleh with a variety of toppings. This could include hummus, feta cheese, olives, tomatoes, or cucumbers.

Conclusion:

Tabbouleh is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover bulgur wheat. With its bright flavors and crunchy texture, tabbouleh is sure to be a hit with everyone who tries it.