Tabbouleh Tacos With Tahini-Garlic Dressing

• For the tacos:
• 10 small tortillas (I prefer flour, but corn works here too)
• 2 cups fresh parsley, chopped
• 3/4 cup fresh mint, chopped
• 2 cups cherry tomatoes, halved
• 1 cup cucumber, cored and sliced
• 1 cup cooked wheat berries (or bulgar, which is traditionally used in tabbouleh)
• 1 cup black beans
• 2 cups corn
• 1/2 cup feta
• Juice of 1 lemon
• Pinch Salt and pepper to taste
• For the dressing
• Juice of 1 lemon
• 1 tablespoon tahini
• 1/2 tablespoon dijon mustard
• 1 tablespoon finely chopped garlic (I used garlic scapes)
• 1 tablespoon finely chopped leeks
• 1 tablespoon olive oil
• Pinch salt and freshly ground black pepper

1. Make the tabbouleh salad: Add parsley, mint, cucumber, tomatoes, lemon juice, and wheat berries to a bowl and mix. Sprinkle with salt and pepper.
2. Prepare the dressing: Add all ingredients to a small jar or bowl and mix together.
3. Assemble the tacos: Add a spoonful each of black beans and corn to each tortilla. Add a small scoop of tabbouleh salad and a sprinkle of feta. Generously drizzle the dressing on top.

tortillas, fresh parsley, fresh mint, cherry tomatoes, cucumber, cooked wheat berries, black beans, corn, feta, lemon, salt, dressing, lemon, tahini, dijon mustard, garlic, leeks, olive oil, salt

Taken from food52.com/recipes/37488-tabbouleh-tacos-with-tahini-garlic-dressing (may not work)