Kale + Tabbouleh = Kabbouleh

I love a traditional tabbouleh, but I am a big fan of meal prepping lately, so I was looking for a more substantial lunch that would last the most of the week. Kale, even if dressed, doesn’t really wilt for several days. In fact, I actually find it better on day 2 or 3. I love the fresh flavors of this salad. It makes a great lunch during the week with some extra add-ins or as a side at dinner. A twist on the traditional with all the familiar flavors…

The great part about this salad? There are so many additions you can make to create a little more of a substantial salad: chickpeas, cucumbers, avocado.

Lunches for the week? Check. I’ll be eating mine with hummus, avocado, and red peppers.

The first time I made this, I did it with fine bulgur. Since then, I’ve made it with medium ground bulgur, quinoa, and farro. Honestly, I’m on a farro kick lately, which is why you see it with farro here, but I love it with all of the grains I’ve tried. Farro will give it a bit more of a chew (the texture is a lot more noticeable than a bulgur). Also, the amount of grain you use is totally based on preference. Traditional Lebanese tabbouleh has very little bulgur and is heavy on the parsley, but obviously, this is not a traditional tabbouleh, so base it on your preference!

5.0 from 1 reviews

Kale + Tabbouleh = Kabbouleh

 

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Prep time

15 mins

Total time

15 mins

 

This salad is a twist on the traditional tabbouleh, using kale instead of parsley. It makes a great lunch or side for dinner. It's great by itself, but feel free to add any of the optional add-ins suggested below to make a more substantial salad!

Author: thyme & toast

Ingredients

• 1 bunch kale, shredded without stems (~6 cups)
• 3 medium tomatoes, diced
• 4 green onions, chopped including some of the green
• ⅔ cup cooked grain of choice
• ¼ cup lemon juice (juice of about 1-2 lemons)
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon dried mint, optional
• ½ teaspoon salt or more, to taste
• Optional add-ins: 1 avocado, 1 bell pepper, and/or 1 can chickpeas, rinsed and drained

Instructions

1. Cook grain according to package instructions. Note: if you’re making fine bulgur, you just need to combine it with boiling water until absorbed.
2. Meanwhile, combine kale, tomatoes, and green onions.
3. In a separate smaller bowl, combine the extra virgin olive oil, lemon juice, mint, and salt, and whisk together.
4. Once the grain is ready and has cooled, mix in the kale mixture (and any optional add-ins) and toss all ingredients with the dressing.

Notes

The total time does not include the time it takes to cook the grains.

3.5.3208