Gluten-Free Tabbouleh (vegan)
Looking for a gluten-free tabbouleh recipe? This tabbouleh without bulgur wheat is made with millet instead, but tastes just as delicious.
Servings: 2 people
Ingredients
- ½ dry cup millet, cooked as per package instructions
- 1 clove garlic, crushed
- ¾ cup parsley, finely chopped
- 1 cup diced tomato
- ½ cup diced cucumber
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1½ teaspoon apple cider vinegar
- ⅓ cup toasted pine nuts (or sunflower seeds if preferred)
- Salt and pepper
Instructions
- In a large bowl, mix the cooked millet with the garlic, parsley, tomato, cucumber, olive oil, lemon juice and pine nuts.
- Add salt and pepper to taste and mix a little more.
- Divide the salad between two bowls and serve as a delicious side dish – or eat the whole lot as a meal on its own!
Notes
Iron-rich - This tabbouleh recipe is great because it’s packed with iron-rich ingredients (millet and parsley), AND ingredients that contain vitamin C to help absorb the iron (tomatoes and lemon). The perfect combination!
Easy - It's also a very easy salad to make, where the ingredients are the stars. I recommend using the tastiest tomatoes you can find as the flavours stand out in this recipe and you’ll notice if they are bland.
Also, be generous with the parsley as the recipe suggests - embrace the strong flavour and feel good about eating extra greens!
Pine nuts - The pine nuts are totally optional and can be replaced with toasted sunflower seeds if you'd like to make this recipe a little cheaper, or removed altogether for a seed/nut-free version.
Side dish or main - Finally, this tabbouleh salad can be eaten as a side dish or a main course. If you decide to eat it as a main, the full portion should feed one person. As a side dish, it will feed two.