Gluten-Free Tabbouleh Salad | Minimally Invasive.jpg

Things have been moving a little slow at the junction this weekend, though not from any laziness on my part. See, my ass is broken. Not broke — though the money situation could always be better — but brokEN. I had the bright idea of taking a 5 1/2-mile hike with Gil and the boys last Friday morning to take advantage of the wonderful hiking trails and lakes we have around here. And it was a perfect day, honestly; a cool breeze was blowing, the sky was clear and blue and we only passed a few people and their dogs in the two hours we were out. Otis was a very good boy throughout, barely paying attention to the first three dogs we passed, but then (dunh, dunh, DUNNNNHHH!) along came number four. We’d just passed him without incident and I was praising Otis for being such a gooood boooy, when the other dog barked and Otis just lost it, as he tends to do when that happens. Being a big, slinky greyhound, he managed to trip me and I came down hard on my back and bruised my tailbone in the process. Ouch. So now I have a preview of what it’ll be like in 40 years when I’m puttering around the house and groaning whenever I bend over or get up from a seated position. Oh, the indignity!

He’s SO lucky he’s cute.

Otis B. Driftwood | Amy Roth Photo

Ru was fine, being a pretty chill dog until someone approaches our house or thunder/fireworks disturb him.

Rufus T. Firefly | Amy Roth Photo

But back to food. I’m sure you can imagine that I haven’t really felt like cooking much all weekend. But I do have this new weekly posting schedule and a variation of tabbouleh salad has been worming its way into my mind lately, so I decided to suck it up and do some chopping!

Gluten-Free Tabbouleh | Minimally Invasive

We’ve gotten tabbouleh so wrong for so long here in the U.S. that it may seem odd when you proportion things correctly. It’s supposed to be a parsley salad with a little bit of bulgur wheat instead of the other way around. And even though the bulgur wheat is barely there, it’s still wheat, so I started brainstorming gluten-free substitutions. Quinoa was the first thing to come to mind, but I knew it wouldn’t have the right texture, so I let my mind roam and came up with the idea of using chopped, roasted chickpeas. They’re one of my favorite snacks — crunchy yet chewy, and I figured they’d hold up pretty well, even sitting overnight in leftovers.

While I won’t know how the leftovers held up until tomorrow, I have to tell you that it was so good for dinner tonight, I’m surprised there was anything to pack into the refrigerator.

Gluten-Free Tabbouleh Salad

Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Salad
Misc Serve Cold
Roasted chickpeas make a delicious substitute for bulgur wheat in this gluten-free version of tabbouleh salad.

Ingredients

Roasted Chickpeas

  • 1 can chickpeas (drained, rinsed and patted dry with dish towel)
  • 2 teaspoons olive oil
  • 1-2 teaspoon sumac
  • 1-2 teaspoon aleppo pepper
  • 2 pinches kosher salt

Tabbouleh

  • 1/4 cup roasted chickpeas (finely chopped)
  • 1 pint grape tomatoes (quartered lengthwise and chopped into small dice)
  • 1 Medium cucumber (peeled, seeded and chopped into small dice)
  • 5 green onions or scallions (trimmed and very thinly sliced)
  • 3 bunches flat leaf parsley (large stems removed)
  • 1/4 teaspoon cumin seeds (toasted, then ground)
  • 1/4 teaspoon black pepper (finely ground)
  • 1 lemon (juiced)
  • 3 tablespoons olive oil
  • salt (to taste)
  • sumac (to taste)
  • aleppo pepper (to taste)

Note

Adapted from Anissa Helou's recipe at David Lebovitz.com and Paula Wolfert's Mediterranean Grains and Greens.

Sumac is a spice with a tart flavor that can be used in place of lemon. It goes well with meat, fish, and hummus, so don't be shy about picking up a big bag. If you have trouble finding it locally, you can order from Kalustyan's or World Spice Merchants.

Directions

ROASTED CHICKPEAS
Preheat oven to 350°F.
In a small baking pan, combine chickpeas, olive oil and seasonings, and toss to combine.
Bake at 350°F for 35 minutes, stirring once halfway through.
Cool to room temperature, then finely chop 1/4 cup of the chickpeas for the salad. Reserve the rest for another use.
TABBOULEH
Put diced tomatoes and cucumbers in a mesh strainer set over a bowl to drain away some of the excess liquid.
Gather as much parsley as you can in your hand, and slice it into thin ribbons with a very sharp knife. Place sliced parsley in a large bowl.
Add sliced green onion, drained tomatoes and cucumbers, and chopped roasted chickpeas to the sliced parsley. Season with cumin and black pepper and drizzle with lemon juice and olive oil. Toss gently until well mixed.
Taste the salad and adjust seasonings by adding more sumac, aleppo pepper, salt and/or pepper, if you like.
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