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!
- 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
- Cook grain according to package instructions. Note: if you’re making fine bulgur, you just need to combine it with boiling water until absorbed.
- Meanwhile, combine kale, tomatoes, and green onions.
- In a separate smaller bowl, combine the extra virgin olive oil, lemon juice, mint, and salt, and whisk together.
- 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.
Katie says
July 18, 2016 at 12:31 amThis is sensational. The kale stays nice and crisp and the flavor is perfectly balanced. I made it for my mother-in-law. She had one bite and immediately asked me to share the recipe with her. 🙂
Question: Do you ever make this with your Vitamix? I just bought one and am hoping to expand its use beyond smoothies (and margaritas).
Christine says
July 18, 2016 at 9:28 amSo happy to hear that you all enjoyed it! If you like this one, then be on the lookout for a traditional tabbouleh recipe that’ll be up on the blog today. As for the Vitamix, I haven’t tried that, but I am always trying to figure out new ways to use my Vitamix beyond beverages! I’ve heard it does great with chopping veggies (like carrots), but I bet it could work with kale too! I need to do a little research and will have to try that next time.