Vegan Toubouli Salad

Posted by in Cooking, Lunch/Dinner, Salads, Sides | 0 comments






Hello & Happy Tuesday!!





Although I love fun intricate vegan eats, I also love a good go to salad that doesn’t disappoint. 



This version of Tabouli salad incorporates kale in addition to the parsley, and quinoa instead of the standard bulger wheat… bringing the nutritional value to a whole other level








For those who crave a salad that’s dense, flavorful, and on point.. This is the perf side dish to compliment a fab falafel, hummus or even just by itself!




You’ll love this modern take on the classic Tabouli salad!





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Why this recipe rocks: 




Nutrient dense


Great presentation 

Has greens and grains!




















Vegan Tabouli Salad
Serves 2
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 1 cup water
  2. 1 cup cooked quinoa
  3. 1/2 cup shallot
  4. 1 cup minced fresh parsley leaves
  5. 1/2 cup minced fresh mint leaves
  6. 1/2 cup finely chopped yellow onion
  7. 1 cup mini heirloom tomatoes, diced
  8. 1 cup kale - massaged & finely chopped
  9. 1/3 cup olive oil
  10. 3 tablespoons lemon juice, or to taste
  11. 1 teaspoons sea salt
  1. Wash, massage, and slice the kale, shallot, tomatoes, parsley, and combine together with the cooked quinoa. In a separate bowl mix the the oil, lemon juice, and salt in a separate bowl. Pour over the tabouli, toss, chill and serve!
  1. You can use cracked wheat instead of quinoa for the more classic version
  2. Other options, add radish!
Eat. Drink. Shrink.





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I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

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