Kale Tabbouleh Salad with chickpeas and kamut //

Kale Tabbouleh Salad

A totally untraditional riff on tabbouleh, plumped up with kale, chickpeas, and kamut for a hearty and filling vegan salad.

Course Salad, vegan
Cuisine Lebanese
Keyword Kale, salad, Tabbouleh
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Katie Trant


  • 1 cup kamut wheat berries, spelt, or other whole grain
  • 2 bunches parsley about 160 grams / 5 oz leaves and stems
  • 1 cup loosely packed mint leaves
  • 8 leaves lacinato kale de-stemmed and sliced into ribbons
  • 1 medium tomatoes diced
  • 1 x 400 gram / 14 oz can chickpeas drained and rinsed well
  • 1 teaspoon extra virgin olive oil

For the dressing

  • Juice of 1 lemon about 1/3 cup
  • 1/4 cup extra virgin olive oil
  • salt and pepper
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon smooth Dijon mustard


  1. Start with cooking the kamut. Heat 1 teaspoon olive oil in a medium-small pot over medium-high heat. Add the kamut, and cook, stirring frequently, until it is lightly toasted and smells nutty and fragrant. Add 1 1/2 cups water, and reduce the heat to low. Simmer, covered, until the water has been absorbed and the kamut is tender. Remove from the heat and set aside to cool.
  2. Wash the parsley well, and then cut the leaves from the stems. Roughly chop the leaves and place in a large bowl. Finely chop the stems and add those to the bowl as well.
  3. Wash the kale well, de-stem, and slice the leaves into fine ribbons. Roughly chop the mint leaves. Add the kale and mint to the bowl as well.
  4. Add diced tomatoes, chickpeas, and the cooled kamut to the bowl and toss to combine the salad.

To make the dressing

  1. Whisk together lemon juice, extra virgin olive oil, salt and pepper, nutmeg, and Dijon mustard.
  2. Pour half of the dressing over the salad and toss to dress. Taste, and decide if you want to add the rest of the dressing.
  3. Serve the salad, with extra dressing reserved if needed.

Recipe Notes

*If it seems like a lot of dressing, remember that the kamut will soak up a lot of it. If you don't want to add it all, reserve the remainder for when you serve the salad, as you may find that you'll end up needing more.
*Serves 4 as a main, 6 as a side.