Traditional Middle Eastern tabbouleh is a salad of finely chopped parsley, bulger, and tomatoes seasoned with olive oil, lemon juice, and salt.
Most often parsley is the primary ingredient, but in this recipe, I upped the grain amount, so it's a more filling salad enjoyed for lunch or dinner.
Actually, instead of using a wheat cereal, like bulgur or couscous, I opted for the protein-rich and gluten-free quinoa. To make it even heartier, you could toss in some chickpeas.
I like to add fresh mint, cucumber, and pistachios to give the salad a little more variety in taste and texture. Follow the recipe, and you'll see how I replace the olive oil to keep this salad heart-healthy.
By Chef Katie Mae
Makes about 5 cups | Ready in 20 minutes | Stores 3 days in fridge
The salad will have an enhanced flavor when it has time to marinate, so feel free to make it up to 24 hours in advance.
BLE upgrade: Leave out the dates. The dates are used to balance the acid from the lemon and the bitterness from the tahini, similar to how a small amount of can be found near the end of the ingredient list on store-bought salad dressings. However, they are not essential. In general, dates are not a permitted food in BLE, so you can just leave them out.
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