I was never a fan of Tabbouleh when I was growing up. My Dad always tried to convince me to eat it whenever he bought us kebabs but I was having none of it. Just plain iceberg lettuce for this little duck, thank you very much! And you can keep that strange hummus stuff, too!
Thankfully, things change. Now that I’m a daredevil hummus-and-herbal-tea-loving vegan, I decided to live a little and give it another try.
I steered clear of the dreaded curly-leaf parsley used to garnish every plate until the 1990s and opted instead for flat-leaf, continental parsley. I also switched bulgur wheat to healthier and gluten-free quinoa.
And the verdict? Oh my WOW, why did I wait so long? So simple, refreshing and delicious, I made it on Tuesday and haven’t stopped eating (and talking about) it all week!
Enjoy it as a Mezze Platter dinner with toasted pita bread triangles, or pack it up in a lunchbox. I did both! Together with fresh hummus and falafel, it makes an amazingly simple and tasty meal.
Don’t you hate it when Dads are right?
- ½ cup quinoa, rinsed
- 1 cup water
- 1½ cup parsley leaves, chopped
- 2 tbsp mint leaves, chopped
- 4 spring onions, chopped
- 1 small Lebanese cucumber, chopped
- 1 small punnet cherry tomatoes, quartered
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 lemons, juiced
- 1 tbsp tamari
- Dash of cayenne pepper
- Pinch of sea salt & cracked black pepper
- In a small saucepan, simmer quinoa and water until the quinoa absorbs all the water.
- In a large bowl, combine parsley, mint, spring onion, cucumber and tomatoes.
- Allow quinoa to cool a little and then add it to the salad bowl. Mix well.
- In a small bowl, combine dressing ingredients. Dress salad immediately before serving.
- 400g tin organic chickpeas, drained and rinsed
- 4 tbsp extra virgin olive oil
- 2 tbsp tahini
- 2 tbsp water
- 6 tbsp freshly squeezed lemon juice
- ¼ tsp sea salt
- Pinch of cumin
- Pinch of cayenne pepper
- 1 clove garlic, crushed
- Combine all ingredients in a food processor or high-speed blender and blend until smooth and creamy.
- Transfer to a bowl, sprinkle with ground paprika or dukkah (optional) and serve.