Loaded Tabbouleh
Prep Time
1 hr 5 mins
Total Time
1 hr 5 mins
Tabbouleh with a twist! This healthy tabbouleh salad is made with massaged kale and a luscious tahini dressing!
Course:
Entrees
Cuisine:
American, Mediterranean
Servings: 6
Ingredients
For the Salad
- 1 cup bulgur wheat
- 1 ½ cups boiling water
- ¼ cup lemon juice
- ¼ cup olive oil
- 8 cups chopped kale
- 1 cup finely chopped fresh mint
- 1 cup finely chopped fresh parsley
- 1 cup sliced scallions 6-8 scallions
- 1 ½ cup diced fresh tomatoes
- 1 ½ cups cooked chickpeas or 1 can drained
- 1 cup diced cucumber
- ½ tsp. salt
- black pepper to taste
For the Dressing
- ⅓ cup tahini
- ⅓ cup lemon juice
- 1 tbsp. soy sauce
- water
Instructions
Make the Salad
-
In large heatproof mixing bowl or saucepan, mix bulgur, lemon juice and olive oil. Cover and allow to sit for one hour at room temperature.
-
Whisk dressing ingredients together until smooth, adding as much water as needed to get an even consistency (I used about 2 tablespoons). You can also warm the tahini a bit to help this along.
-
Massage kale until tender. Mix remaining tabbouleh ingredients. Divide kale among plates and top with tabbouleh mixture. Top everything with dressing.