This gluten-free tabbouleh is my take on the popular Middle-Eastern parsley salad. Healthy, fresh, and easy to make and filled with herbs like parsley, mint, spring onions, quinoa, tomato, fresh bursts of pomegranate, slivered almonds, and a tangy dressing. This salad is not just tasty but beautiful to look at as well!
Tabbouleh (also spelled as tabbouli or tabouli) is a great addition as an appetiser (traditionally served inside lettuce cups), to a mezze platter, or as part of the main meal.
Tabbouleh recipes will use different ratios of the same ingredients depending on which part of the world you’re in. Traditionally tabbouleh isn’t gluten-free as it uses bulgur wheat as one of the main ingredients. I wanted to make this recipe accessible, celiac-friendly, and a little different. I hope you enjoy it.
What’s in this quinoa tabbouleh?
- Curly leaf parsley (more traditional, but flat-leaf will work too- the yield will look smaller though)
- Quinoa (I used tri-coloured, but white is fine as well)
- Mint (not to be substituted with dried)
- Spring onions / scallions (if you love the taste of garlic, you can add 1-2 cloves of finely minced garlic as well)
- Pomegranate (if you don’t want to use it or can’t access it, substitute for an additional tomato)
- Tomato (I don’t mind the seeds and pulp from it in this salad as there’s only one in the whole salad, so it won’t impact it too much)
- Slivered almonds (you can toast them if you want a nuttier flavour or substitute with walnuts)
- Lemon juice (fresh is always best to get the beautiful tang)
- Olive oil (extra virgin is best for dressings)
- Salt (reduce or increase depending on how much you like)
- Sumac (totally optional but a nice touch)
Tips for making this grain-free tabbouleh
- To bulk it up, add a drained and washed can of chickpeas or lentils to make it a more substantial meal.
- If you want to keep it for longer or prepare it ahead, remove the seeds and pulp from the tomatoes and keep the dressing aside.
- You can adjust the ratios in this salad to suit you. There are no hard rules around how it should be made. This is how I like it.
- Fun fact: quinoa is not a grain but a seed, so if you’re on a grain-free diet or choose not to consume it during certain holidays, this recipe is perfect!
- If you want to try it with a different gluten-free option, you can try this salad with millet. I haven’t tried it, but I imagine it would be tasty.
What to serve with this quinoa tabbouleh salad
There are so many delicious ways to enjoy this tabbouleh. Here are a few suggestions to get your creative juices flowing!
- Tahini dressing
- Shredded tofu from this wrap
- Inside a wrap with any of the above
- In lettuce cups
- As part of a mezze platter
- Add chickpeas or lentils and enjoy as a meal
- As part of a bowl
- With my chickpea pancakes
This is, after all, a parsley salad, so I wanted to make sure that the star ingredient is highlighted and all the other ingredients are just supporting acts to make it all come together and provide different textures, flavours, and colours.
It’s perfect for those of you that have an abundance of parsley and mint in your gardens!
Now that I’ve given you a breakdown of the recipe, tips and tricks, and what you can enjoy it with, let’s get into it, shall we?
Other beautiful recipes you’ll love:
- Vegan Falafel Bowl
- Rainbow Falafel Salad with Tahini Dressing
- Vegan Herb Potato Salad (No-Mayo)
- Vegan Falafel Wrap
- Quick & Simple Vegan Lentil Salad
- Turkish-Style Shredded Tofu Wraps