Nothing says happy summer day like a refreshing plant-based salad. Stick around, and we'll show you how to make a wholesome Tabbouleh with nutty pearl barley and super-nutritious tenderstem broccoli.
Tabbouleh is a Levantine cold salad typically prepared with bulgur wheat and fresh herbs like mint and parsley. Today we spice things up by using another cereal - barley. If you had a bag of this tasty grain hanging about in your cupboard, now it's the time to give it a better life!
But if you already have bulgur wheat at home, feel free to use that. Barley and bulgur have an almost identical nutritional profile so you wouldn't be altering the recipe much. To make a gluten-free tabbouleh, you can use quinoa instead.
The Middle Eastern, Mediterranean salad is often consumed as a starter and accompanied by other dishes, like lamb chops. We propose a fully vegan recipe by using the awe-inspiring tenderstem broccoli. This pretty green is an Asian hybrid of kale and broccoli that combines many of their wholesome benefits.
A single serving of this salad gives you 14 grams of proteins and covers 12% of your recommended daily intake (RDI) for carbohydrates and 50% of your RDI for fibres.
Our barley tabbouleh is easy to make and can be a good weight-loss meal on its own. It's got the right balance of carbs, fibres, proteins, and vitamins thanks to the combination of grains, veggies, and plant-based proteins from tahini and chia. But if you are particularly hungry, we've got two great recipes you can prepare on the side: