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    Salted Plains » Recipes » Entrees

    Millet Tabbouleh Salad (Gluten-Free, Vegan)

    Published: May 31, 2017 · Modified: Jun 5, 2022 by Tessa · This post may contain affiliate links · 16 Comments

    Jump to Recipe Print Recipe

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

    Millet Tabbouleh Salad is an easy variation on the traditional recipe. Made gluten-free with whole grain millet.It's that time of year again.

    Summer break.

    The school year has officially come to a close, and long summer days await.

    Millet Tabbouleh Salad (gluten-free, vegan) | saltedplains.comWith 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.

    Millet Tabbouleh Salad (gluten-free, vegan)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.

    Millet Tabbouleh Salad (Gluten-Free, Vegan) | saltedplains.comSwapping 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.

    Millet Tabbouleh Salad is an easy variation on the traditional recipe. Made gluten-free with whole grain millet.

    Want more salad inspiration for the warm summer months? Check out Cassidy's keto coleslaw! Or Katie's delicious Mediterranean quinoa salad!

    And this tuna cucumber salad looks so quick and easy!

    Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains.

    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
    Print Pin Rate
    Course: Salad
    Cuisine: Mediterranean
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 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.

    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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    Reader Interactions

    Comments

    1. Kelly

      May 19, 2019 at 3:51 pm

      Has anyone made this recipe to review it?

      Reply
      • Anna Cavallaro

        April 03, 2021 at 6:21 am

        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 .

        Reply
        • Tessa

          April 09, 2021 at 10:00 am

          Thanks so much, Anna!

    2. Medha @ Whisk & Shout

      June 05, 2017 at 5:18 pm

      I love tabbouleh and this version looks super fresh and flavorful- love the addition of millet here :) Pinning!

      Reply
      • Tessa

        June 06, 2017 at 10:07 am

        Thanks, Medha! It reminds me that I need to implement millet into more things!

        Reply
    3. annie@ciaochowbambina

      June 05, 2017 at 8:22 am

      5 stars
      I am a huge fan of tabbouleh and yours looks so bright and delicious! Love that it's gluten-free!

      Reply
      • Tessa

        June 06, 2017 at 10:06 am

        Thank you, Annie! Millet works wonders here. :)

        Reply
    4. Traci | Vanilla And Bean

      June 02, 2017 at 7:33 am

      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!!

      Reply
      • Tessa

        June 06, 2017 at 10:06 am

        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!

        Reply
    5. Mary Ann | The Beach House Kitchen

      June 01, 2017 at 3:18 pm

      Yay for summer break Tessa! I love the fresh ingredients in this salad. Perfect for the season!

      Reply
      • Tessa

        June 06, 2017 at 10:04 am

        There was a moment I wasn't sure summer would ever arrive! ;) Thanks, Mary Ann!!

        Reply
    6. Abby @ Heart of a Baker

      June 01, 2017 at 9:15 am

      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 ? :)

      Reply
      • Tessa

        June 06, 2017 at 10:04 am

        I hope that too! So much. I think this sounds like a fantastic plan. xo

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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