This fresh and flavorful Tabouli Salad is the perfect meal for summer (or anytime to be honest)! It's packed with fresh herbs + spices for a pop of flavor that really highlights this gluten free, dairy free, and vegan Tabouli Salad.
Ingredients
Savory Steel Cut Oats
- ½ cup steel cut oats
- 1 tbsp olive oil
- 1 clove garlic minced
- ⅔ cup water or vegetable broth
- ¼ tsp salt
Tabouli
- 3 bunches curly parsley chopped super fine
- 2 stalks green onion sliced thin
- 2 containers fresh mint chopped fine, ~½ cup packed
- ½ tsp salt
- 2 tbsp olive oil
- ½ cup chickpeas rinsed and drained
- 6 inch piece english cucumber peeled & quartered
- 1 cup cherry tomatoes quartered
- ¼ cup fresh lemon juice ~1-2 lemons
- 1 tbsp lemon zest ~1-2 lemons
Instructions
Savory Steel Cut Oats
- Start by preparing your savory steel cut oats. Add all ingredients to a non-stick 2 qt. lidded pot and cover. Bring to a boil. Once boiling, simmer covered for 20 minutes. Turn off heat and let rest covered for 10 minutes, then fluff with a fork. Set aside to cool.
Tabouli Salad
- While oats are cooking, prepare your tabbouleh filling. Remove the thick stems of your parsley, and rough chop remaining parsley/stems until fine. Add to a large bowl.
- Add chopped mint and thinly sliced green onion to bowl and season with ½ tsp salt, stirring again. Add 2 tbsp olive oil and stir again.
- 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.
- 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.
Notes
*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.
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