Broccoli Tabbouleh Recipe
Middle Eastern · Salad · 20 min total
A fresh twist on classic tabbouleh, this version swaps bulgur for finely chopped broccoli, creating a vibrant, gluten-free salad packed with herbs and lemon.
20
min prep
min prep
4
servings
servings
165
kcal/serving
kcal/serving
Ingredients
- 1 large head broccoli (about 1 lb), florets and tender stems
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 3 green onions, thinly sliced
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin (optional)
Instructions
- Cut broccoli into small florets and peel and finely chop the tender stems. Pulse in a food processor until finely chopped, about the size of couscous. Do not overprocess.
- Transfer broccoli to a large bowl. Add parsley, mint, green onions, and cherry tomatoes.
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and cumin if using.
- Pour dressing over broccoli mixture and toss well to combine.
- Let sit at room temperature for 10 minutes to allow flavors to meld. Serve at room temperature or chilled.
Tips
- For best texture, chop broccoli by hand if you prefer a more rustic tabbouleh.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve with pita chips or as a side to grilled chicken or fish.
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