Two Bean Freekeh Tabbouleh - alive magazine

Name: Two Bean Freekeh Tabbouleh - alive magazine
Ingredients: 1/2 cup (125 mL) dried golden raisins; 3 Tbsp (45 mL) red wine or white wine vinegar; 1/2 tsp (2 mL) salt, divided; 1 1/2 cups (350 mL) freekeh; 2 pinches salt; 1 1/2 cups (350 mL) cooked or canned navy or cannellini beans; 1 1/2 cups (350 mL) cooked or canned chickpeas; 3 cups (750 mL) finely chopped curly kale; 1 cup (250 mL) finely chopped parsley; 1/3 cup (80 mL) roughly chopped pistachios; 3 Tbsp (45 mL) lemon juice; Zest of 1 lemon; 2 Tbsp (30 mL) extra-virgin olive oil; 2 garlic cloves, peeled and finely chopped

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Think of this as a more nutrient-dense tabbouleh salad with staying power, thanks to the addition of extra amounts of protein from chickpeas and white beans.

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