4.67 from 3 votes
Tabouli that is low carb and gluten-free is bound to be your new favorite light summer salad. Instead of the traditional bulgar riced cauliflower is used along with tomatoes, cucumbers, mint, parsley, green onions, and walnuts. This dish is just brimming with fresh summer flavors. Vegan too!
Tabouli
Prep Time
20 mins
Total Time
20 mins
 
Tabouli that is low carb and gluten-free is bound to be your new favorite light summer salad. Instead of the traditional bulgar riced cauliflower is used along with tomatoes, cucumbers, mint, parsley, green onions, and walnuts. This dish is just brimming with fresh summer flavors. Vegan too!
Course: Lunch
Cuisine: Lebanese
Servings: 6
Calories: 165 kcal
Author: Vicky Berman
Ingredients
  • 1 whole head cauliflower riced in the food processor about 4 cups
  • 2 cups diced tomatoes 2 medium tomatoes
  • 2 cups diced cucumbers 4 mini cucumbers
  • 1 cup diced parsley
  • 1 cup diced mint
  • 1 cup diced green onion
  • 1/2 cup walnuts chopped
for the dressing:
  • 1 lemon zest
  • 1 lemon juice about 2-2 1/2 tablespoons
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic
Instructions
  1. In a small bowl whisk together the dressing, or shake in a mason jar.
  2. In a large bowl combine the tabouli salad ingredients.
  3. Serve topped with dressing and mixed.
Recipe Notes

Nutrition Info for 1/6th of recipe: 130 calories, 11.8g Carbs, 4.8 g Fiber, 5 g sugar, 3.7 g protein.