Name: Tabbouleh with chickpeas and edamame
Total time: 25 min
Yield: 1
Ingredients: 70 g bulgur (dry); 150 g chickpeas (cooked); 80 g edamame (shelled); 150 g tomatoes; 100 g cucumber; 15 g lemon juice; 12 g olive oil

Calories: 700
Protein: 31 g
Carbs: 96 g
Fat: 21 g

Per portion · Time: 25 min

Vegan
Lactose-free

Ingredients (1 portion)

bulgur (dry)70 g
chickpeas (cooked)150 g
edamame (shelled)80 g
tomatoes150 g
cucumber100 g
lemon juice15 g
olive oil12 g

Steps

Pour boiling water over the bulgur, cover and leave for 15 minutes, then fluff with a fork.
Dice the tomatoes and cucumber and chop plenty of fresh parsley.
Cook the edamame for 3 minutes and drain.
Mix everything with the chickpeas, lemon juice, olive oil and salt.

Lunch

Chicken breast with rice and broccoli610 kcalProtein 46 g25 min
- Gluten-free
- Lactose-free
Salmon with potatoes and salad523 kcalProtein 36 g30 min
- Gluten-free
- Lactose-free
Chili con carne with rice547 kcalProtein 42 g35 min
- Gluten-free
- Lactose-free
Chickpea curry with spinach and rice634 kcalProtein 25 g30 min
- Vegan
- Gluten-free
- Lactose-free
Turkey stir-fry with wholewheat pasta560 kcalProtein 46 g25 min
- Lactose-free
Tofu with quinoa and roast vegetables570 kcalProtein 40 g35 min
- Vegan
- Gluten-free
- Lactose-free