Tabouli salad with buckwheat, Eatmore Mixed Sprouted Beans, cherry tomatoes, cucumber, parsley, and fresh mint.

Tabouli Salad with Mixed Bean Sprouts

Contains:

  • Mixed Bean Sprouts
Recipe by

Eatmore Kitchen

This Tabouli Salad with Mixed Sprouted Beans is a fresh, wholesome twist on the classic Middle Eastern salad. Instead of bulgur, this version uses nutty buckwheat groats and Eatmore Mixed Beans for added texture, plant-based protein, and crunch. Tossed with fresh parsley, mint, tomatoes, cucumber, and a bright lemon and za’atar dressing, it’s a delicious side dish or light meal.

Ingredients

  • 1 cup cooked & cooled Buckwheat grouts
  • 1/2-1 cup EatMore Mixed Beans
  • 1 bunch of Parsley-cleaned & finely chopped
  • 1/4 Mint Leaves – cleaned & finely chopped
  • 500g Cherry tomatoes quartered
  • 3 Mini Cucumbers chopped into small cubes

Dressing

  • 1 lemon – Juice
  • 2 garlic cloves minced
  • 1/2 teaspoon salt 
  • 1 Teaspoon Sumac 
  • 1 Teaspoon Zaartar 
  • 1/2 cup of Olive oil

Preparation

  1. Place Buckwheat grouts and EatMore Mixed sprouted beans into a large bowl .
  2. Add all of the ingredients for the dressing to the bowl. Stir gently and set bowl aside.
  3. Chop Parsley and Mint finely – preferably by hand and add to the bowl.
  4. Add quartered cherry tomatoes and cubed Mini Cucumbers to the bowl.
  5. Mix gently, adjust seasoning and let sot at room temperature for 15 minutes, before serving.
  6. If you find the dressing to tart, you can add a little Pomegranate molasses or honey to the salad .

Tabouli traditionally has Bulgur wheat in the salad. We are using Buckwheat grout and EatMore Mixed sprouted beans to add flavour and crunch .
Enjoy!