Kale Tabbouleh Salad
This Kale Tabbouleh Salad is a healthy riff on traditional tabbouleh. Kale provides some heft, while chickpeas add protein and complement the bulgur to make this tabbouleh salad a complete meal.
Servings 6
Calories 290kcal
Equipment
Ingredients
- 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 cup bulgur wheat cooked according to package directions
- 1 medium roma tomato diced
- 14 oz chickpeas drained and rinsed well
For the dressing
- Juice of 1 lemon about ⅓ cup
- ¼ cup extra virgin olive oil
- salt and pepper
- 1 teaspoon smooth Dijon mustard
Instructions
- Wash the parsley well, and then place the leaves and stems into the bowl of a food processor and pulse a few times.
- Wash the kale well and de-stem. Add the kale and mint to the bowl as well, and pulse until everything is chopped to bite-sized pieces
- Add diced tomatoes, chickpeas, and the cooked and cooled bulgur to the bowl and toss to combine the salad.
To make the dressing
- Whisk together lemon juice, extra virgin olive oil, salt and pepper, and Dijon mustard.
- 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.
- Serve the salad, with extra dressing reserved if needed.
Notes
- Nutrition values are an estimate only
- If it seems like a lot of dressing, remember that the bulgur 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 four as a main, or six as a side.
Nutrition
Calories: 290kcal | Carbohydrates: 40g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 37mg | Potassium: 533mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3488IU | Vitamin C: 48mg | Calcium: 107mg | Iron: 4mg