Kale Tabbouleh
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Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Adapted from Melissa Clark's New York Times recipe, this kale tabbouleh combines bulgur and kale to make a superfood treat
Ingredients
  • 1 cup bulgur
  • 3 tbsp lemon juice
  • 1 shallot, finely chopped
  • 2 tsp ground cumin
  • ½ tsp paprika
  • ½ cup olive oil
  • 1¼ tsp of sea salt (and more for topping before serving)
  • 5-6 cups kale, stems removed and finely chopped
  • 6 campari tomatoes, diced (about 2 cups)
  • ⅓ cup chopped mint
  • 1 can of chick peas
  • Ground pepper to taste
Instructions
  1. Cook bulgar according to package directions. Cool.
  2. In a small bowl, mix lemon juice, shallot, cumin, paprika and salt. Whisk in olive oil.
  3. In a large bowl, combine bulgar, kale, tomatoes, mint and radish. Toss in half dressing, taste. Add more as needed. Season with salt and pepper.
Recipe by Weekend Table at https://weekendtable.com/2012/11/18/kale-tabbouleh/