Gluten-Free Tabbouleh with Chickpeas

 

millet tabbouleh (vegan & gluten-free) Something Vegan

Video taken from the channel: somethingvegan


 

Quinoa tabbouleh and chickpea chowder

Video taken from the channel: Citytv


 

Karyn’s Kitchen: Gluten-Free Tabouli

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Lentil Tabouli Salad (gluten free and paleo)

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Chickpea Tabbouleh

Video taken from the channel: Nutritionist Meets Chef


 

Gluten-Free Tabbouleh Salad with Amaranth by NOW Foods

Video taken from the channel: NOW Foods


 

Protein packed Vegan Tabbouleh Salad Gluten free Quinoa tabbuli Greek Mediterranean

Video taken from the channel: FᎾᎾᎠNᎬᏙᎬᎡYᎢᎻᏆNᏩᎬᏞᏚᎬ


Grain-free tabbouleh that uses cauliflower in place of grains and pumps up the protein content with hemp seeds and chickpeas. Cook quinoa according to package directions. Place the cooked quinoa in a large bowl to cool. Add the chickpeas, cucumbers, cherry tomatoes, green onion, parsley, mint, and toss. Pour olive oil and lemon juice over the ingredients in the large bowl.

My recipe for tabbouleh is a little different because it uses quinoa instead of bulgur to make it gluten free If you do not follow a gluten-free diet you’re more than welcome to use bulgur instead. What really makes this gluten-free tabbouleh deliver on flavor is the addition of chickpeas. For this version of tabbouleh, I chose to use quinoa in place of the bulgar (making it gluten-free) and some chickpeas for extra protein.

A giant bowl of this salad comes together in just a few minutes, and can keep in the fridge for a week or so. If you don’t have a food processor to rice the cauliflower, a box grater works well too. Add in any of the following to the salad: 1/4 cup chopped cucumbers, 1/4 cup cooked chickpeas, 1/4 cup sliced Kalamta olives, 1/4 cup feta cheese crumbles. Store unused salad.

Grain-free tabbouleh that uses cauliflower in place of grains and pumps up the protein content with hemp seeds and chickpeas. Try these Strawberry Spinach Salad Chickpea ‘Tuna’ Salad Kale Apple Salad Mexican Three Bean Salad. Place bulgur in a large bowl and pour boiling water over it.

Stir in 1/2 teaspoon salt, cover and let stand for 30 minutes. Drain through a fine sieve, pressing down firmly with the back of a spoon to squeeze out excess moisture. Return to the bowl and let cool. Instructions Soak the quinoa over night covering it in at least 2″ of water (if desired). Otherwise, simply rinse the quinoa through To the large mixing bowl with the quinoa, add the chickpeas, tomatoes, cucumbers, parsley, onions and mint.

Add plenty Refrigerate for at least an hour prior to. This small grain is naturally gluten-free and so, so easy to cook with. Amaranth Tabbouleh with tomatoes and chickpeas lets you celebrate summer with fresh herbs and seasonal produce.

We’re only part of the way through summer and I’ve already started seeing signs and posts and ads about pumpkin-spiced everything.

List of related literature:

Chickpea flour (from ground chickpeas) is gluten-free and a good thickener in soups and sauces.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

WHY THIS RECIPE WORKS: We combined two proteinpacked vegetarian staples—quinoa and chickpeas—in one pot for this unique pilaf-style dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS Featuring parsley, bulgur (a product of the wheat berry), mint, and chopped tomatoes tossed in a bright lemon vinaigrette, classic Mediterranean tabbouleh has a refreshing flavor profile that makes it a great light side.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

● Garfava is a high-protein, gluten-free mixture of chickpea (garbanzo bean) flour and fava bean flour.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Chickpea flour is gluten-free and particularly high in folate.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

WHY THIS RECIPE WORKS: With their buttery, nutty flavor and creamy texture, canned chickpeas can make a terrific dish when simply sautéed with a few flavorful ingredients.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Although chickpea flour, lentil flour, and pea flour are high­FODMAP foods, as long as they’re used in small amounts as ingredients (see Reading Food Labels, page 31), they shouldn’t cause symptoms in most people with IBS.

“Low-FODMAP and Vegan: What to Eat when You Can't Eat Anything” by Joanne Stepaniak
from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything
by Joanne Stepaniak
Book Publishing Company, 2016

You could make this recipe with chickpeas or tofu in place of the pork or chicken; white potato or cauliflower in place of the sweet potato; and kale, collard greens, asparagus tips, or green beans in place of the spinach.

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

Those who are gluten-intolerant can substitute quinoa for the couscous.

“Thyroid Diet Plan: How to Lose Weight, Increase Energy, and Manage Thyroid Symptoms” by Healdsburg Press
from Thyroid Diet Plan: How to Lose Weight, Increase Energy, and Manage Thyroid Symptoms
by Healdsburg Press
Callisto Media Incorporated, 2013

My favorite grain-free pastas are made with chickpeas.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • While I like the heavy use of the garbanzo beans in this, and what a great replacemnt for the bulgar, I would be admonished if I didn’t use about 3 times that much parsley or 3 times less bulgar in my tabouli… I am in a Lebanese family and they (usually my kids) always complain if my tabouli is not heavy on the parsley… LOL… but, yeah, I totally agree that you can totally make it your own to your liking.  We’ve switched over to using lime instead of lemon and we add allspice, but cumin is wonderful as well.  And traditionally, there is a bit of green onion, although, my kids love the purple ones, so we’ve switched to pruple, but they have to be diced super super small and you don’t want to overdo it, unless you are a raw onion lover.  Great idea for stuffing mushrooms, never thought of that!  We usually eat it with iceberg lettuce “chips”.