Love Lebanese flavors? Try this Kale Quinoa Tabbouleh Salad — a bright, herb-forward dish that turns the classic tabbouleh appetizer into a satisfying main. With simple pantry staples and fresh produce, it’s easy to prepare and full of lively taste.

Even in the tail end of winter, a fresh salad can brighten a meal. I made this while visiting Michigan with a bushel of parsley and a bunch of kale to use up — so tabbouleh naturally came to mind. Traditional tabbouleh highlights parsley and bulgur, but I’ve adapted the recipe to be a bit heartier while keeping that clean, lemony punch.

What makes this version different:

• I swapped bulgur for quinoa to make the salad gluten-free and to use what I had on hand.
• Parsley remains central, but I omitted mint to suit my family’s preferences.
• Kale adds volume and texture, turning tabbouleh into a more substantial salad.
• Instead of cucumber, I used zucchini for a slightly firmer bite — both work well, so use what you prefer.

This salad comes together in about 25 minutes and uses ingredients you can find at most supermarkets. It’s flexible: add chickpeas for extra protein, crumble vegan feta for creaminess, or toss in toasted nuts for crunch. I especially like chilling it for 30 minutes to let the flavors meld, but it’s also tasty at room temperature.

If you make this salad, I’d love to see your photos — tag @veganyackattack and use #veganyackattack on social media. I’m active on TikTok too, so feel free to say hello there.

Yield: 4 servings

Kale Quinoa Tabbouleh Salad

Love Lebanese dishes? Make this Kale Quinoa Tabbouleh Salad! I take the well-loved tabbouleh from a tasty appetizer, to a well-rounded meal.

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Ingredients

• 1 3/4 cups (414 ml) water
• 1 cup (180 g) tri-color quinoa, or all-white quinoa works
• 1 cup (30 g) finely ribboned curly kale, firmly packed
• 2 large tomatoes, seeded and diced
• 1 small zucchini, diced
• 1 cup (20 g) minced parsley
• 3 green onions, diced (with white parts)
• 1/4 cup (60 ml) lemon juice
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon sea salt, to taste
• 1/4 teaspoon pepper, to taste
• Pita or corn chips for serving, optional

Instructions

1. In a pot, bring the water and a generous pinch of salt to a boil. Rinse the quinoa, add it to the pot, cover, and reduce heat to medium-low. Simmer for 15 minutes until quinoa is tender.
2. Turn off the heat, place the ribboned kale on top of the cooked quinoa, and replace the lid. Let steam for about 4 minutes so the kale softens slightly. Transfer the quinoa and kale to a large bowl and fluff together.
3. Add the diced tomatoes, zucchini, minced parsley, and green onions to the bowl. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Chill for 30 minutes if desired, or serve at room temperature. The salad keeps in the refrigerator for up to 5 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 260Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 313mgCarbohydrates: 37gFiber: 5gSugar: 4gProtein: 8g

The nutrition information is calculated by a plug-in and may vary based on the ingredients you use. (This does not include optional chips.)

Did you make this recipe?

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If you enjoy this Kale Quinoa Tabbouleh Salad, you might also like:

• Quinoa Fennel Chickpea Salad
• Couscous-Stuffed Delicata Squash
• Mediterranean Sheet Pan Meal