Project Description

Tabbouleh in Jar

YUM Tabbouleh Salad (gf, vegan, paleo)
With the addition of the mint and cilantro, this salad will make your sense soar, regardless of whether or not you use the grains and chickpeas. So flavourful, it’s hard to believe it is so low in fat and salt!
Recipe Type: Salad or Side Dish
Serves: 6-8 Servings
  • 2 cups chopped parsley, firmly packed
  • 1 cup chopped cilantro, firmly packed
  • ½ cup chopped mint, firmly packed
  • 3 cups diced cucumbers
  • 2 cups diced tomatoes
  • 1 cup chopped green onions, loosely packed
  • 1 cup chopped red bell pepper
  • 4 garlic cloves, finely diced or microplaned, or to taste
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp cold-pressed flax or hemp oil or more extra virgin olive oil
  • ¼–½ tsp Himalayan salt, to taste
  • ⅛ tsp black pepper
  • 3 cups cooked and cooled quinoa, quinoa-rice (half-quinoa/half-rice), or cooked and cooled millet (or Cauliflower Rice*, for a completely raw and grain-free variation)
  • 3 cups cooked chickpeas, rinsed (optional)
  1. Place all ingredients except the grains in a very large bowl and toss together.
  2. Add quinoa, quinoa-rice, millet, or Cauliflower Rice along with the chickpeas (if using) and toss to completely combine.
  3. Serve immediately or refrigerate to enjoy later.
* Cauliflower Rice is a wonderful staple in raw food circles, where you simply cut a cauliflower head into florets, saving the core and stem for other recipes. Then, pulse the florets in a food processor until they achieve a rice-like texture, scraping the sides frequently to ensure even processing. You can use cauliflower rice as a grain-free alternative in many of your other favourite rice recipes.

Tabbouleh with Mint & Cilantro


2015 Canadian Champion – Gourmand World Cookbook Award (Best Diet Book) & 2016 Best in the World Gourmand Award Winner (Best Diet Book in the World-2nd) and on Amazon or eBook

gluten-free plant-based recipes

Framed Rosemary Landscape-Gourmand Poster

*Photos & recipe excerpted and adapted from award-winning YUM: plant-based recipes for a gluten-free diet (2015) by Dr. Theresa Nicassio. All rights reserved.

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Food & Garden Photography by Theresa Nicassio