Fresh Millet Tabbouleh Salad recipe featuring whole grain cooked millet instead of traditional bulgur. Millet makes this dish gluten-free!
It’s that time of year again.
Summer break.
The school year has officially come to a close, and long summer days await.
With the commencement of every summer break, I realize more each year how much routine and consistency are things I cherish. Need. Get excited about. Use to keep anxiety at bay.
This sudden shift often causes meal planning to slide, because, well, I’ll have time to do it. Or won’t.
And that’s where the trouble comes in. I’ve been proactive this time around (it’s only taken years) with making sure that ingredients to make fresh, easy recipes like this millet tabbouleh are in the pantry and fridge, and they are often basics we can pick up at our weekend farmers’ market visits.
Swapping in cooked whole grain millet for the traditional bulgur in this Lebanese dish makes it gluten-free. If you haven’t used cooked millet before, it’s a great gluten-free grain to add to your pantry lineup. Just as with quinoa and lentils, it can easily be batch-cooked for the week or whipped up in about 15 minutes.
Want more salad inspiration for the warm summer months? Check out Cassidy’s keto coleslaw! Or Katie’s delicious Mediterranean quinoa salad!
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains.
Millet Tabbouleh Salad (Gluten-Free, Vegan)
Ingredients
- 1/2 cup millet I use Bob's Red Mill brand
- 1 cup water
- 3 tablespoons fresh lemon juice from 1 to 2 lemons
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- salt and pepper
- 1 1/2 cups finely chopped parsley leaves
- 1/2 cup finely chopped mint leaves
- 1 medium tomato chopped
- 1/4 cup finely chopped red onion
- 1/2 large cucumber chopped (optional)
Instructions
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Add millet and water to a large saucepan. Bring to a boil, reduce to simmer, cover, and let cook for 15 minutes. Most of the water should be absorbed, remove from heat and allow to sit for 2-3 minutes to fully absorb.
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While the millet is cooking, combine the lemon juice, olive oil, garlic powder in a small bowl. Stir with a fork to combine. Add salt and pepper to taste.
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Place millet in a large bowl. Add parsley, mint, tomato, and red onion. Add dressing and toss to coat. Season with additional salt and pepper to taste. Allow tabbouleh to chill and marinate in the refrigerator for about 30 minutes before serving.
Abby @ Heart of a Baker says
YES to summer break! I hope sometime this summer we can get together at some point, maybe you bring the salad and I’ll bring the cookies ? :)
Tessa says
I hope that too! So much. I think this sounds like a fantastic plan. xo
Mary Ann | The Beach House Kitchen says
Yay for summer break Tessa! I love the fresh ingredients in this salad. Perfect for the season!
Tessa says
There was a moment I wasn’t sure summer would ever arrive! ;) Thanks, Mary Ann!!
Traci | Vanilla And Bean says
Oh my goodness, I love a good tabbouleh salad Tessa and your swap sounds fabulous! I just discovered millet last year and am discovering new ways to enjoy it. I love its flavor. My mint plants are really taking off, so I can see tabbouleh in my future. Hooray for the end of the school year and a new summer ahead!!
Tessa says
Oh yes, use that mint here! I love that you can top tabbouleh with feta or a protein if desired – makes it so versatile! Thanks, Traci!
annie@ciaochowbambina says
I am a huge fan of tabbouleh and yours looks so bright and delicious! Love that it’s gluten-free!
Tessa says
Thank you, Annie! Millet works wonders here. :)
Medha @ Whisk & Shout says
I love tabbouleh and this version looks super fresh and flavorful- love the addition of millet here :) Pinning!
Tessa says
Thanks, Medha! It reminds me that I need to implement millet into more things!
Kelly says
Has anyone made this recipe to review it?