Tabbouleh Salad - Wedge Community Co-ops
Gluten-free, dairy-free, vegan Tabbouleh Salad from Wedge Community Co-ops—paleo-friendly and packed with fresh parsley, mint, and chickpeas. Perfect for summer!
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Cooking tools:
- Microplane
- Pepper mill
- Citrus press
- Chef's knife
- Cutting board
- Pot
- Stove
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Kitchen timer
Ingredients
- ½ cup steel-cut oats*
- 1 Tbsp. olive oil
- 1 clove garlic
- 2/3 cup water or vegetable broth
- ¼ tsp. salt
- 3 bunches curly parsley
- 2 stalks green onion, sliced thin
- ½ cup packed fresh mint, chopped fine
- ½ tsp. salt
- 2 Tbsp. olive oil
- ½ cup chickpeas**, rinsed and drained
- 6″ piece English cucumber, peeled & cut small
- 1 cup cherry tomatoes, quartered
- ¼ cup lemon juice (~1–2 lemons)
- 1 Tbsp. lemon zest (~1–2 lemons)
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