Taboule Salad

5 from 81 votes!

A delicious twist on the original taboule salad (tabouli) with juicy cherry tomatoes, cucumber, hemp seeds, and loads of fresh herbs. This gluten-free and wheat-free taboule will be a firm favorite!

Prep Time5

Total Time5

Course: Salad, Side Dish

Cuisine: Lebanese, Mediterranean

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 177kcal

Author: Megan Ellam

Ingredients

2 cups Italian parsley see notes
1 cup fresh mint leaves
2 green onions
0.5 cup cherry tomatoes quartered
0.5 cup cucumber diced
0.5 cup hemp hearts or orzo, risoni, bulgur, or couscous
3 tbsp extra virgin olive oil
3 tbsp lemon juice
Salt flakes and black pepper to taste
Crumbled feta, diced avocado, flaked toasted almonds, optional

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Finely chop parsley, mint, and green onions. Place into a bowl.
Add the remaining ingredients. Mix to combine. Season to taste. Serve

THERMAL METHOD

Place parsley, mint and spring onion into mixer; chop 5 sec/speed 7. Transfer to a bowl.
Add the remaining ingredients. Mix to combine. Season to taste. Serve.

Video

Notes

TABOULE INGREDIENTS

I use Italian flat leaf parsley. Chop both the leaves and stems if preferred.

Green onion is a scallion or shallot (by other names).

Hemp hearts (seeds) are available in most supermarkets. I LOVE Vasse Valley hemp hearts. Use couscous, Israeli couscous, quinoa, sunflower seeds, farro, or barley for some higher carb options. Burghul, also known as bulgur wheat, is the common ingredient used in Middle Eastern tabbouleh.

THERMOMIX TABOULE

This recipe is so easy to whip up taboule with a Thermomix. The herbs are the only part of the recipe I chop using the mixer. If you like tomato a little smushie they add that in too.

STORAGE AND FREEZING

Store in an airtight container in the fridge for up to 5 days. Taboule is best made and eaten on the day. If it doesn't look so appetising after a couple of days, add it to any stock, soup, stew, casserole or keto pasta dish.

This recipe yields approximately 6 servings. The actual number of servings will depend on your preferred portion sizes.

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 6. The result will be the weight of one serving.

Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed.

Alternatively, store in an airtight container and freeze.

If you have any queries, or questions or are unsure of substitutions, please scroll up to the blog post for more information.

Nutrition