Prep time 20 mins

Tabbouleh Salad is a healthy vegan Lebanese appetizer, traditionally made with bulgur, parsley, mint and chopped vegetables.

This version provides lots of Protein & is Gluten Free, as it swaps the bulgar for a mix of Buckwheat & Quinoa (both seeds). Yet it still retains all the flavour of the traditional dish.

I like to add some broken walnuts for an extra nutritional boost, although it’s not traditional.

Recipe:

🥗½ cup extra virgin olive oil – I sometimes use less if concerned

🥗3 TBS fresh lemon juice

🥗½ cup buckwheat or quinoa, or half & half mixed

🥗2 cups of loosely chopped parsley

🥗1-2 vine-ripe tomatoes

🥗1/4 cucumber diced

🥗2 green (Spring) onions use all of the onion, including the green stems.

🥗½ cup fresh mint leaves

🥗Salt & pepper

I often add a handful of broken walnuts although this is not traditional, it adds crunch & extra protein.

1. Cook the buckwheat & quinoa to the packet instructions

2. Chop the fresh parsley & mint

3. Chop the tomatoes, cucumber & onions into small pieces

4. Make the dressing with the lemon juice, oil & seasoning

5. Mix all ingredients together & place in the fridge for a minimum of half an hour to let the flavours combine.

Enjoy