Tabouli salad or tabbouleh is a Middle eastern salad which is made with cucumbers, tomatoes, parsley and bulgur wheat. Dressing is usually olive oil and lemon juice. Cauliflower tabbouleh is a grain free spin on this salad. Cauliflower tabbouleh salad is a crunchy grain free salad for those who love to eat healthy. Bonus it has boiled chickpeas for protein. This salad is a great way to add alkaline food into your diet. It is vegan and gluten free too. You can make this for a quick lunch and a have a good meal in office too. Omit chickpeas for a keto diet.
Many things we eat or drink are acidic like tea coffee, soda beverages, sugar, grains, processed food. Alkaline diets can help you add some crunch and keeps you away from long term effects of acidic diets. If you like to go alkaline, wheatgrass juice is a must and it tastes great with cauliflower salad is a great way to have veggies.
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Ingredients
- cauliflower
- cucumber
- boiled chickpeas
- pomegranate seeds
- sweet pepper
- olive oil
- lemon juice
- coriander leaves(optional)
- salt as per taste
Equipment
- Vitamix blender / food processor
- pressure cooker (if using raw chickpeas)
- or can opener (if using canned chickpeas)
- sieve
Instructions
- Boil chickpeas after adding water and salt, drain the water or use a can of chickpeas.
2. In a blender/food processor, add all cauliflower florets.
3. Coarsely grind the cauliflower in the blender
4. Optionally add the fresh coriander leaves and grind it.
5. In a bowl, mix shredded florets, pomegranate seeds, cucumber, chickpeas and peppers.
6. Add olive oil,lemon juice and salt, mix well and serve fresh
Substitution
You can add bulgur wheat to this if you want to have grains too. You can use canned chickpeas to it if you do not have raw chickpeas.
Variations
If you like you may add toasted walnuts or pecans to it.
Storage
This can be easily stored in the fridge for a day, just don't add any salt, add salt just before serving to keep it fresh.
Related links
cauliflower pomegranate salad recipe | cauliflower tabbouleh salad recipe
Equipment
- Vitamix blender / food processor
- pressure cooker (if using raw chickpeas)
- or can opener (if using canned chickpeas)
Ingredients
- ½ cauliflower use a food processor/grater =yields 2 cups
- 1 cucumber chopped
- ½ cup pomegranate seeds
- 4-5 sweet peppers 1 cup
- 1 cup boiled chickpeas
For dressing:
- 1-2 tablespoon olive oil
- 2-3 tablespoon lemon juice
- Salt and pepper as per taste
Instructions
- Boil chickpeas after adding water and salt, drain the water.
- In a blender/food processor, add all cauliflower florets.,Coarsely grind the cauliflower in the blender
- Optionally add the fresh coriander leaves and grind it.
- In a bowl, mix shredded florets, pomegranate seeds, cucumber,chickpeas and peppers.
- Add olive oil,lemon juice and salt, mix well and serve fresh
Notes
You may add roasted nuts to this salad for extra crunch like walnuts peanuts or cashews. This can be easily stored in the fridge for a day, just don't add any salt, add salt just before serving to keep it fresh.
FAQ
it lasts upto 4 days.
Please share your inputs..