Description
Kale tabbouleh is a fresh, nutrient-packed twist on the classic Middle Eastern dish. This version swaps parsley for kale, offering a heartier texture and a boost of vitamins. Mixed with bulgur wheat, cherry tomatoes, cucumber, and a zesty lemon dressing, this wholesome salad is perfect as a side dish or a light meal.
Ingredients
- ½ cup bulgur wheat
- 2 cups kale, finely chopped
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, finely chopped
- ¼ cup fresh mint, chopped
- 3 tablespoons olive oil (divided)
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Prepare the Bulgur – Place bulgur in a bowl and cover with 1 cup of boiling water. Let it soak for 15-20 minutes, then drain excess water and fluff with a fork.
- Massage the Kale – In a large bowl, massage the chopped kale with 1 tablespoon of olive oil and a pinch of salt for 2-3 minutes until softened.
- Combine Ingredients – Add the soaked bulgur, cherry tomatoes, cucumber, red onion, and fresh mint to the kale.
- Make the Dressing – In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, salt, and pepper.
- Toss and Serve – Pour the dressing over the salad and toss well. Let it rest for 15 minutes to allow the flavors to meld before serving.
Notes
- Gluten-Free Option – Use quinoa instead of bulgur.
- Protein Boost – Add chickpeas, feta, or grilled chicken.
- Extra Crunch – Toss in toasted almonds or sunflower seeds.
- Storage – Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
