Buckwheat Tabbouleh Recipe and energising and refreshing salad bursting with flavour. A healthy recipe that is vegan and gluten free! Perfect for lunch or as a main dish!
I have always loved how light and fresh Tabbouleh is. Me and Marius have a favourite Turkish restaurant and whenever we go (which is all the time!) we always ask for extra servings of Tabbouleh instead of rice. This also takes me back to holidays in Greece where I enjoyed several servings of Tabbouleh with olives and feta cheese.
This was my first time making it and I was surprised at how quick and easy it is to make. Simply cook the buckwheat, chop the vegetables and mix with the dressing!
This is a really versatile recipe, you can choose your favourite grain and vegetables to your taste and experiment until you find your favourite combination.
I made a big batch on Sunday and enjoyed throughout the week. I serve it on it’s own as an energising salad, with a portion of protein and my favourite way to enjoy it is with warm tortilla wraps, hummus and guacamole.
Full of super foods and nourishing properties this healthy recipe is refreshing and healing. Easy to digest and will make your skin glow! Vegan and I used buckwheat to make this gluten. This will fill you up and guaranteed to not cause bloating.
What’s been your favourite recipe so far? What ingredients do you use in your Tabbouleh?
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