Kale Tabbouleh

Nice recipe...reminds me that summer IS coming.

Just a hint: the bulgur doesn't need to be cooked. Just soak it in a bowl with hot water. By the time you've prepped all the veggies, the bulgur will have expanded and softened just enough to have that yummy chewy consistency. Squeeze the water out of the bulgur in handfuls and add to the salad.

Enjoyed how simple this was to make and would make this again, introducing other ingredients (e.g. kalamata olives, cucumber, or even feta cheese). I used a food processor to chop the kale into tiny bits which speedy-ed up the process a bit.

Rather than just soak the bulgur in water to rehydrate it, I like to include the juice from the tomatoes and the lemon juice, along with the water needed to soften the wheat. That way, the wheat absorbs more flavor, rather than just serve as a vehicle for flavor. Then, when the wheat is soft enough, I add the rest of the ingredients and -- finally -- smooth it all out with olive oil to taste.

It's probably not fair to say I made this exact recipe, but I did launch a similar version. I used a full bunch of kale, and used the same amount of bulgur. Then I went off the trail with what I had on hand: sundried tomatoes (rather than fresh) and a bunch of cilantro. I dressed it with olive oil, dijon and lemon juice. FANTASTIC. I, too, much preferred the high proportion of greens to grain. Thanks for the inspiration.

Instead of bulgar, I used 1 cup of pearled Italian farro, cooked with a good bit of salt for 12 minutes. It gives the salad a nice chewy texture.

Greek Tabbouleh is more bulgur than parsley.
Lebanese Tabbouleh is more parsley than bulgur.

Hopefully this helps you find the kind you like.

This is an excellent and healthy recipe. Personally I don't add radishes, as kale is already a big departure from "true" tabbouleh. But kale keeps longer, so you can make a big batch and it will hold several days in the refrigerator.

What a completely delicious and easy recipe! Add a bit of tuna or hard boiled egg for a heartier meal.

Made this today using fresh kale and cherry tomatoes from the garden. I was out of lemons so I substituted key limes and added dried mint in addition to the fresh mint to ramp up the flavor. Also substituted a red onion and scallions for the shallot...that's what I had on hand. Anyway, it is a very good and healthy salad and I'll make it again. The real test is what my daughter thinks...she is a major consumer of kale.

I used quinoa because that’s what I had. I also added some parsley and diced cucumber. I think a person can easily adapt this recipe to include what happens to be on hand in your larder—chickpeas and/or cheese of some sort would make it a complete meal. A delicious summer salad.

No bulgur available so made this with quinoa and my CSA kale. It’s delicious but I found it a little salty (and I love salt) so added more lemon juice. I cut the olive oil in half. I would probably cut back on the cumin next time too but will make again.

Excellent dish! I used toasted quinoa instead of bulgur, added crumbled feta and bunch of chopped cilantro, and omitted the mint leaves and radishes. Replaced shallot with sweet onion. Would've added halved cherry tomatoes if I had any.

I have made this with quinoa instead of bulgar, I used leftover cooked quinoa.