The Sunday Cookbook: Gluten-Free Tabbouleh with Kale and Chickpeas

This refreshing Mediterranean recipe gets a gluten-free makeover! We’ve swapped the traditional bulgur wheat for quinoa, creating a delicious salad that's safe for everyone to enjoy. With cucumbers, parsley, and onion, the Gluten-Free Tabbouleh with Kale and Chickpeas is perfect as a side dish or a packed lunch.

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Tabbouleh is a classic Middle Eastern, Mediterranean salad, typically made with tomatoes, cucumbers, parsley, onion, and bulgur wheat. A Lebanese dish my family loves can be deemed deadly for Amanda. In our version, we replaced the traditional bulgur with quinoa, making it gluten-free and still super delicious. We also omit the tomatoes to keep the salad nightshade-free.

It can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish. We have even prepped the salad to enjoy as a lunch during the workweek. Just pack it in an airtight container and store it in the fridge.

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The Sunday Cookbook:

Gluten-Free Tabbouleh with Kale and Chickpeas

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Ingredients

• 4 cups of cooked quinoa

• 1 bunch fresh parsley, chopped

• ½ bunch of kale

• ¼ cup fresh mint or basil, chopped

• 1 cucumber, diced

• 1 can of chickpeas, drained and rinsed

• ⅓ cup red or white onion, diced finely

• ¼ cup olive oil

• ¼ cup lemon juice, or the juice of 1 lemon

• ¾ teaspoon sea salt

• 1 cup cherry tomatoes, sliced (omit if you are nightshade-free)

• Feta cheese, crumbled, optional

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Directions

1. Prepare the Quinoa: Cook the quinoa according to package directions. Once cooked, set aside to cool completely.

2. Chop the Parsley: Wash the parsley and gather it into a bunch. Starting at the leafy tops, finely chop the parsley perpendicular to the stems, aiming for pieces about 1/4 to 1/2 inch in size. Discard the remaining stems.

3. Chop the Kale: Repeat the chopping process with the kale, ensuring it is finely chopped like the parsley.

4. Combine Herbs: Place the chopped parsley and kale on your cutting board and further chop them together until the pieces are very fine, about 1/4 inch or smaller. Be careful not to over-chop and create a paste.

5. Assemble the Salad: In a large bowl, combine the cooled quinoa, finely chopped parsley and kale, mint/basil (if using), diced cucumber, chickpeas, and chopped onions. Stir well to combine.

6. Dress the Salad: Drizzle the salad with olive oil and lemon juice. Season with salt and stir thoroughly.

7. Add Feta (Optional): If using feta cheese, gently toss it into the salad.

8. Serve: Enjoy your fresh and flavorful tabbouleh!