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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!
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 370kcal
Author Tessa


  • 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)


  • 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.


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