Gluten-Free,  Vegan,  Vegetarian

Tabbouleh Salad

This recipe calls for chicken, but we recommend using chicken substitutes can also be used.Tabbouleh is made with mostly Parsley with Mint and Quinoa Aside from the benefits of parsley (see above), this recipe calls for Quinoa which is a seed that is high in protein and fiber– as a seed it is naturally gluten free.If you are looking for a punch of iron in your diet, Tabbouleh is they way to go. One cup of cooked quinoa contains 15% of your RDA for iron, and paired with one cup of parsley at 20%, you are well on your way to your daily recommended intake.


• 1 red onion finely chopped
• 2 cucumbers cubed
• 2 cups cooked quinoa
• 2 lemons
• 1/2 cup chopped almonds (we used raw but i’m sure roasted and salted would also be delicious). 
• 3 large bunches of parsley chopped
• 2 bunches of mint chopped
• 3 garlic cloves minced
• 8 ounces cherry tomatoes quartered
• 1 shallot thinly sliced
• 1/4 olive oil
• salt and papper
• chicken substitute, shredded
• hummus
• flat bread

  • 20 Minutes
  • 8 Servings
  • No Bake
  • Raw, Vegan, Gluten-Free, Vegetarian


  •  This salad is very simple to make. One tip is that once the parsley is chopped squeeze half of a lemon, a tablespoon of olive oil and a sprinkle of salt on top and then use your hands to rub it all together. This will open up the flavors by “waking up” the herbs.
  • Add all of the veggie ingredients and quinoa into a large bowl. When you’re ready to serve add the remaining olive oil, should be about 3 tablespoons, and the juice of a whole lemon, salt and pepper to taste. 

Big thanks to Design Love Fest for the original recipe!