Fresh Millet Tabbouleh Salad recipe featuring whole grain cooked millet instead of traditional bulgur. Millet makes it gluten-free!
Grain salads are a great way to incorporate veggies and whole grains.
This tabbouleh millet salad is nutritious and easy-to-make and bursting with flavor and color.
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Why you'll love this recipe
- Whole grains
- Fresh ingredients
- Gluten-free and vegan
What is tabbouleh?
Tabbouleh is a Middle Eastern salad made traditionally with finely chopped parsley, tomatoes, mint, onion, and soaked bulgur wheat.
It's dressed with olive oil and lemon juice.
This refreshing salad is known for its vibrant flavors and is often served as a side dish or appetizer in Middle Eastern cuisine.
What is millet?
Millet is a small, yellow round grain that's a staple in many parts of the world.
It's highly nutritious, gluten-free, and used in a variety of recipes like porridge, pilaf, grits, and baked goods.
Similar to quinoa in size and shape, it has a light, neutral flavor. And while it is often called a whole ancient grain, it is actually an ancient seed!
If you haven't used cooked millet before, it's a great gluten-free grain to add to your pantry lineup.
And just as with quinoa and lentils, it can easily be batch-cooked for the week or whipped up in about 15 minutes.
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Millet - This yellow seed is a good source of iron, protein, dietary fiber, and essential amino acids. It cooks up into fluffy millet and makes a great substitute for bulgur wheat. Use these gluten-free grains as a millet substitute.
Lemon juice - Fresh lemon juice gives this millet salad recipe some zip! Lime juice can be a good substitute.
Olive oil - I recommend using a quality extra virgin olive oil for the best flavor.
Mint and parsley - Fresh mint and fresh parsley are essential for tabbouleh's robust herby flavors.
Tomato, red onion, and cucumber - Along with fresh herbs, fresh tomato, red onion, and cucumber add flavor, crunch, and texture.
How to make millet tabbouleh salad
Step 1: Add millet and water to a medium saucepan. Bring to a rolling boil, reduce to simmer, cover, and let cook for 15 minutes.
Step 2: Combine the lemon juice, olive oil, garlic powder in a small bowl. Stir with a fork to combine. Add salt and pepper to taste.
Step 3: Place drained millet in a large salad bowl. Add the rest of the ingredients—parsley, mint, tomato, and red onion.
Add the salad dressing and toss to coat. Season with additional salt and pepper to taste.
Step 4: Let tabbouleh to chill and marinate in the refrigerator for about 30 minutes.
Tips
- Allow tabbouleh to chill and marinate in the refrigerator for about 30 minutes before serving.
- Best when served the day it is made.
Storage
To store tabbouleh salad, keep it in an airtight container in the refrigerator for 2-3 days.
It is best when served fresh. Its texture and flavor may change slightly over time, as the ingredients release moisture.
Serving suggestions
This easy millet salad works as a simple side dish for a complete meal and great addition to picnics, pack lunches, cookouts, and parties.
It is also delicious as a vegetarian main course! Try it with this lemon salmon for a delicious weeknight meal.
FAQs
Millet has a mild, slightly nutty flavor with a hint of sweetness, and has a mild corn flavor. Its neutral taste allows it to take on the flavors of other ingredients in dishes.
Tabbouleh is traditionally made with bulgur wheat. Since bulgur wheat is not gluten-free, this nutritious salad is made with millet.
Want more salad inspiration? Check out Cassidy's keto coleslaw! Or Katie's delicious Mediterranean quinoa salad.
This tuna cucumber salad looks so quick and easy! And this shirazi salad is fresh and simple.
More easy salad recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Millet Tabbouleh Salad (Gluten-Free, Vegan)
Ingredients
- ½ 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
- ¼ teaspoon garlic powder
- salt and pepper
- 1 ½ cups finely chopped parsley leaves
- ½ cup finely chopped mint leaves
- 1 medium tomato chopped
- ¼ cup finely chopped red onion
- ½ large cucumber chopped (optional)
Instructions
- 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.
- 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.
- 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.
Kelly
Has anyone made this recipe to review it?
Anna Cavallaro
I made this today,I used the juice of a small lemon & a lime,its absolutely delicious except it turned out a bit soggy,I may have over cooked the millet,once cooked I drained it then I let it sit for about 3 hours in a sieve to further drain before putting the salad together,but it seems the millet holds on to the water.apart from that delicious.i will definitely be making this again.thank you .
Tessa
Thanks so much, Anna!
Medha @ Whisk & Shout
I love tabbouleh and this version looks super fresh and flavorful- love the addition of millet here :) Pinning!
Tessa
Thanks, Medha! It reminds me that I need to implement millet into more things!
annie@ciaochowbambina
I am a huge fan of tabbouleh and yours looks so bright and delicious! Love that it's gluten-free!
Tessa
Thank you, Annie! Millet works wonders here. :)
Traci | Vanilla And Bean
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
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!
Mary Ann | The Beach House Kitchen
Yay for summer break Tessa! I love the fresh ingredients in this salad. Perfect for the season!
Tessa
There was a moment I wasn't sure summer would ever arrive! ;) Thanks, Mary Ann!!
Abby @ Heart of a Baker
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
I hope that too! So much. I think this sounds like a fantastic plan. xo