• Tabbouleh Salad

Gluten free, dairy free and vegan

By Casey Colodny (The Mindful Hapa)
  • Servings: 6

Ingredients

Savory Oats

½ cup steel-cut oats*

1 Tbsp. olive oil

1 clove garlic

2/3 cup water or vegetable broth

¼ tsp. salt

Tabbouleh

3 bunches curly parsley

2 stalks green onion, sliced thin

½ cup packed fresh mint, chopped fine

½ tsp. salt

2 Tbsp. olive oil

½ cup chickpeas**, rinsed and drained

6″ piece English cucumber, peeled & cut small

1 cup cherry tomatoes, quartered

¼ cup lemon juice (~1–2 lemons)

1 Tbsp. lemon zest (~1–2 lemons)

*sub ~1 cup cooked grain of choice such as quinoa, bulgur, brown rice, etc.

**or sub any other bean such as cannellini, fava, black bean, etc.

Preparation

  1. Start by preparing your savory steel-cut oats, add all ingredients to a nonstick two-quart lidded pot and cover. Bring to a boil. Once boiling, reduce heat and simmer covered for 20 min. Turn off heat and let rest covered for 10 min., then fluff with a fork. Set aside to cool.
  2. While oats are cooking, prepare tabbouleh filling. Remove thick stems from your parsley, and roughly chop remaining parsley/stems until fine. Add to a large bowl.
  3. Add chopped mint and thinly sliced green onion to bowl and season with ½ tsp. salt. Add 2 Tbsp. olive oil and stir.
  4. In a small bowl, add the chickpeas, cucumber and cherry tomato. Season with salt (~¼ tsp.), stir, and add to the large bowl with chopped parsley, mint, and green onion.
  5. Finish tabbouleh by stirring in cooled savory steel-cut oats, lemon juice and lemon zest. Season with fresh ground black pepper and additional salt if needed.

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