Vegan Tabouli Salad
Tangy tabouli salad with tons of lemon and fresh herbs + creamy marinated garbanzos, not all heroes wear capes, you know.
Ingredients
- 1 can chick peas Garbanzo beans, about 15 ounces
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- ¼ cup olive oil
- 1 lemon juiced
- 1 cup fresh parsley leaves roughly chopped
- 1 medium tomato seeded and chopped
- ½ English or Hothouse cucumber chopped
- 1 ½ cups dried couscous cooked to package directions and cooled (about 3 cups cooked)
Instructions
- Drain and rinse the chick peas. In a bowl, combine the chick peas with the salt, crushed red pepper, olive oil, and half of the lemon juice. Stir, and let sit for 30 minutes or up to 4 hours. The longer the better!
- When the chick peas have marinated, combine the parsley, tomato, cucumber, and couscous in a large bowl with the rest of the lemon juice. Sprinkle with salt.
- Drain the chick peas and reserve the marinating liquid. Add half the chick peas to the tabouli mixture.
- Stir gently together and taste the salad; drizzle over the marinade from the chick peas a little bit at a time until the salad is very flavorful. Sprinkle on extra salt and crushed red pepper to your taste.
- Serve the salad in shallow bowls or plates topped with the remaining garbanzo beans. Enjoy!
Notes
Traditional tabouli (tabbouleh) has a higher herb-to-couscous ratio. Feel free to double or even triple the herbs in this dish if you'd like!
For a gluten free version, quinoa is delicious subbed for the couscous.
Tried this recipe?Let me know how it was!