Vegan Amaranth Tabbouleh Salad
Amaranth Tabbouleh Salad is full of fresh ingredients and perfect for a light summer side dish option.
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 1/2 cup uncooked *
- 1 1/4 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
- ¾ cup chopped red onion (from 1 small red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
- ¼ cup lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- To cook the amaranth: Combine the rinsed amaranth and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the amaranth has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the amaranth rest for 5 minutes, to give it time to fluff up.
- Cool your amaranth - you can do this quickly by placing your pan in the freezer if you have space.
- In a large serving bowl, combine the chickpeas, cucumber, red bell pepper, red onion and parsley. Set aside.
- In a small bowl, combine the lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Once the amaranth is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
- This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Notes
- rinsed well OR soaked for 4+ hours then rinsed if you have digestion issues
Nutrition
Calories: 300kcal