Broad bean tabbouleh salad
- July 2018
- Serves 4
- Hands-on time 30 min
We’ve used vibrant broad beans to add colour to a twist on tabbouleh. Fresh, light and full of flavour, this 30 minute meal deserves a spot on the table.
Serve alongside chicken shawarma kebabs and you’ve got yourself a knockout dinner.
- Dairy-free recipes
- Vegan recipes
- Vegetarian recipes
- 12.9g (1.2g saturated)
- 12g (3.8g sugars)
- trace salt
To make this salad gluten-free use cooked quinoa or buckwheat instead of bulgur wheat.
The salad tastes best made a day ahead (keep covered in the fridge), giving the flavours a chance to mingle, but add the beans at the last minute or they’ll lose their bright green colour.
Pick a fresh, dry white such as an English bacchus or Touraine sauvignon blanc.
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