Tabbouleh Salad (Tabouli Salad Bites)
Serves 6
20 mins prep
20 mins total
Tabbouleh or tabouli is lemony, delicious and refreshing. Here I show you how to serve this authentic healthy Lebanese salad as bite sized appetizers! Lots of tips and variations too. Gluten free (quinoa), low carb and high protein options.
0 servings
SALAD
APPETIZER STYLE
CLASSIC TABOULI SALAD
Rinse the fine bulgur wheat in cold water, drain in a sieve and set it aside. Fluff it up with a fork from time to time. It is ready when it swells up well.
Rinse the herbs and spin them in the salad spinner.
Using a sharp knife chop the parsley, mint and green onions.
Slice the tomatoes thinly. Stack two to three slices, place on a cutting board and chop them crosswise.
Stir the lemon juice, olive oil, salt and pepper to make the dressing.
In a mixing bowl combine all the salad ingredients very well. Adjust seasoning to taste.
Serve at once or refrigerate for 1 to 2 hours. This will enhance the taste and flavor even more.
Toast the pine nuts in a toaster oven for about [timer minutes=5]5 minutes[/timer] or less until golden brown.
Sprinkle the pine nuts on the top.
APPETIZER STYLE - TABOULI SALAD BITES
Scoop out the tabouli into endive lettuce leaves, baked and cooled fillo cups, tostitos scoops. The filo cups or tostitos scoops should be filled right before serving or they can become soggy.
To make cucumber boats, cut the English cucumber lengthwise. Using a melon baller scoop out the center portion and cut the cucumber into smaller boats. Fill it with tabouli salad.
Garnish with crumbled feta, chopped olives, toasted nuts, hemp seeds, cooked chickpeas, soaked barberries or pomegranate kernels.