A gluten-free tabbouleh for all seasons
This colourful gluten-free salad came out of emergency, while we were working on our first ebook, meal prep, affordable, low-waste vegan recipes. At the time the publication was almost finished, we had to split the recipes list between cold and warm seasons, as we cannot have access, eating the same fresh food all year long. And so we picked up a classic, fresh, light yet satisfying dish, the tabbouleh. There is something beautiful that comes with simple food like this gluten-free salad, a reminder of those warm, glowing summer lunches, picnic days, and beach parties.
This tabbouleh is a substantial, gluten-free salad, full of whole and healthy ingredients. It is quite fast and easy to make; twenty minutes sharp. Ten if you are on the meal planning side, with millet already cooked, pre-cut vegetables ready in the fridge or yoghurt dressing prepared the day before. If you are the kind focusing on nutrition, this gluten-free tabbouleh version is loaded with vitamins and minerals from parsley, mint, onion, lemon juice, tomatoes, cucumber and capsicum. It gets healthy fat thanks to the olive oil, better first cold-pressed extra virgin, and the vegan yoghurt tahini dressing; and that additional gluten-free protein in the millet.