Say hello to an awesome herb-loaded chickpea tabbouleh salad – my kind of pure healthy food that’s light but filling, full of vibrant flavors and colors AND it is simply delicious!! In this variation, the classic Middle Eastern salad has been upgraded with chickpeas, fresh dill, millet rather than bulgur, and an ooh so tasty cumin-paprika-cayenne dressing.
My favorite thing to do with an extra big bundle of market fresh parsley is to make a tabbouleh salad. The more the parsley the better! And yes to an extra squeeze of lemon juice! Whether it’s the classic version made with bulgur, or a low-carb version with cauliflower rice or broccoli stem “rice” (yes, broccoli makes a great low-carb grain substitute too) or my new simple and favorite version with chickpeas and millet – every variation is one to love. Speaking of millet… millet is my go-to substitute for couscous (cause tabbouleh can also be made with couscous). Millet can be using in pretty much the same way as couscous, as it has a similar texture and if you didn’t already know, since it’s a seed, it’s naturally gluten-free.
Herb-loaded chickpea tabbouleh salad — all those textures, flavors and colors!
So let’s recap – here’s what’s in this chickpea tabbouleh salad – there’s millet, chickpeas (as in the recipe title!), tomatoes, a little cucumber (literally little, a mini one), some green onions, loads of parsley, and a generous amount of dill and mint. Yes, I did say herb-loaded! For this salad, I believe there is no such thing as too much greenery, so go ahead and be heavy-handed with the herbs! Toss that all up in a super tasty lemony dressing that is really awesome thanks to cumin, sweet paprika, cayenne and a dash of honey. So good!
Gluten-free, low-carb and vegan
I just love eating big salads like these in spring and summer. Especially simple, healthy salads that just happen to be naturally gluten-free, vegan, and made from fresh good-for-you, all-natural ingredients. Here we have clean eating at its best! This salad is light, but filling enough to enjoy on its own for a healthy lunch, or you could serve it up with a little homemade tzatziki or hummus and pita bread for an extra satisfying meal.
For the salad:
1/2 cup millet (100 g), cooked according to package directions
1 x 400 g can organic chickpeas, rinsed and drained
1 mini cucumber, chopped (or half an English cucumber, seeded)
350 g cherry tomatoes or other small vine-ripened tomatoes, halved
3 green onions, chopped
2 cups loosely packed parsley, finely chopped (about 3 generous handfuls)
1 1/2 cups loosely packed mint, finely chopped (about 2 generous handfuls)
1 1/2 cups loosely packed dill, finely chopped (about 2 generous handfuls)
For the dressing:
juice from 1 1/2 lemons
6 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon honey (I like to use acacia honey)
sea salt and freshly ground pepper, to taste
1. Cook millet according to package instruction (in total about 20 minutes). Remove from heat; fluff with fork. Transfer to large serving bowl; let cool. Add the chickpeas, cucumber, tomato, green onions, parsley, mint and dill.
2. In a small bowl, whisk together the lemon juice, oil, garlic, spices, and honey until combined. Season with salt and pepper; pour over millet and chickpea mixture and toss to coat. Serve and enjoy.
If you make this Herb-Loaded Chickpea Tabbouleh Salad recipe, I’d love to hear how it turned out for you! Be sure to rate it and leave a comment below to let me know! Especially if you have tips for other readers. Or take a picture and tag me on Instagram @ellerepublic and don’t foget to hashtag #ellerepublic so I don’t miss it!