Millet Tabbouleh Salad (Gluten-Free, Vegan)

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. 

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. 

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. 

Step-by-step instructions

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

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)

Fresh Millet Tabbouleh Salad recipe featuring whole grain cooked millet instead of traditional bulgur. Millet makes this dish gluten-free!

5 from 1 vote

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Course: Salad

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 servings

Calories: 370kcal

Author: Tessa

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.

Notes

To store: Keep salad in an airtight container in the refrigerator for 2-3 days. 

Nutrition

Calories: 370kcal | Carbohydrates: 49g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 43mg | Potassium: 709mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4833IU | Vitamin C: 84mg | Calcium: 119mg | Iron: 5mg

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