Veggie Tabbouleh

I loveeee Mediterranean food and crave the fresh flavors constantly – lemony and vinegary and always a little crunchy!

I wanted to create a grain-free, Whole30 compliant tabbouleh to serve either on its own, with my Fluffly Baked Falafel or as a side to grilled chicken or shrimp… the result was this slightly tangy, bursting-with-flavor chopped salad brightened up with herbs and a nice bite from the cauliflower. Hope you enjoy!

Veggie Tabbouleh

Cauliflower rice serves as a base for this veggie-packed tabbouleh salad, made brighter with a lemon dressing.
PREP5 mins
TOTAL5 mins
SERVING SIZE: 4 as a side

INGREDIENTS

  • 2 cups riced cauliflower
  • 2 tbs. chopped flat-leaf parsley
  • 1 tbs. chopped cilantro
  • 1 tbs. chopped mint
  • 4 scallions, finely diced
  • ½ pint cherry tomatoes, halved
  • ½ shallot, minced
  • ½ english seedless cucumber, peeled and diced
  • ½ cup chopped artichoke hearts
  • ¼ cup red wine vinegar, can sub apple cider vinegar
  • 2 tbs. olive oil
  • salt and pepper

INSTRUCTIONS

  • Whisk together red wine vinegar and olive oil in the bottom of a small bowl, then add riced cauliflower followed by the rest of the ingredients. Season with salt and pepper.
  • Let sit for 5 minutes before mixing gently to combine. Salad will keep in refrigerator for 2 days!

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