Kale Tabbouleh Recipe (2024)

Enjoyed how simple this was to make and would make this again, introducing other ingredients (e.g. kalamata olives, cucumber, or even feta cheese). I used a food processor to chop the kale into tiny bits which speedy-ed up the process a bit.

Rather than just soak the bulgur in water to rehydrate it, I like to include the juice from the tomatoes and the lemon juice, along with the water needed to soften the wheat. That way, the wheat absorbs more flavor, rather than just serve as a vehicle for flavor. Then, when the wheat is soft enough, I add the rest of the ingredients and -- finally -- smooth it all out with olive oil to taste.

It's probably not fair to say I made this exact recipe, but I did launch a similar version. I used a full bunch of kale, and used the same amount of bulgur. Then I went off the trail with what I had on hand: sundried tomatoes (rather than fresh) and a bunch of cilantro. I dressed it with olive oil, dijon and lemon juice. FANTASTIC. I, too, much preferred the high proportion of greens to grain. Thanks for the inspiration.

Instead of bulgar, I used 1 cup of pearled Italian farro, cooked with a good bit of salt for 12 minutes. It gives the salad a nice chewy texture.

This is an excellent and healthy recipe. Personally I don't add radishes, as kale is already a big departure from "true" tabbouleh. But kale keeps longer, so you can make a big batch and it will hold several days in the refrigerator.

What a completely delicious and easy recipe! Add a bit of tuna or hard boiled egg for a heartier meal.

Made this today using fresh kale and cherry tomatoes from the garden. I was out of lemons so I substituted key limes and added dried mint in addition to the fresh mint to ramp up the flavor. Also substituted a red onion and scallions for the shallot...that's what I had on hand. Anyway, it is a very good and healthy salad and I'll make it again. The real test is what my daughter thinks...she is a major consumer of kale.

I used quinoa because that’s what I had. I also added some parsley and diced cucumber. I think a person can easily adapt this recipe to include what happens to be on hand in your larder—chickpeas and/or cheese of some sort would make it a complete meal. A delicious summer salad.

No bulgur available so made this with quinoa and my CSA kale. It’s delicious but I found it a little salty (and I love salt) so added more lemon juice. I cut the olive oil in half. I would probably cut back on the cumin next time too but will make again.

Excellent dish! I used toasted quinoa instead of bulgur, added crumbled feta and bunch of chopped cilantro, and omitted the mint leaves and radishes. Replaced shallot with sweet onion. Would've added halved cherry tomatoes if I had any.

I have made this with quinoa instead of bulgar, I used leftover cooked quinoa.

I expect this was meant for ordinary curly kale but only the lacinato kale looked good. It turned out fantastic and not too lemony.

delish! I made it with quinoa instead of bulgur

This is a wonderful recipe IF you use a food processor to chop the kale. Otherwise the kale won’t be fine enough.You can also make endless substitutions as suggested in other note.

Substituted parsley for kale, tasted great.

Love this! Love the use of kale (easier to work with than parsley, and heftier), the bulgar/veg ratio, the dressing. I used garlic instead of shallot, cucumbers instead of radish, cilantro instead of mint - very adaptable recipe!

Destemmed, washed, and spin-dried the kale, and then used the Cuisinart to shred it. Works GREAT! Used farro instead of bulgur, since that's what I had. Result was very good, clean eating. Maybe not serve-to-guests excellent, but worth repeating.

I have made this with quinoa instead of bulgar, I used leftover cooked quinoa.

I just made this and it was fantastic! Of course I did add a touch of feta, and for the grain, I had leftover kasha, so I added a few tablespoons to the bulgar - it's wonderfully fast and easy to make - and oh so easy to add your favorite ingredients - def try it if you are on the fence. -l

Easy to make and delicious. I used brown rice (slightly undercooked) in place of bulghur for a gluten-free version and it worked great.

Making this on a regular basis now. I doubled it easily for a party. I add some parsley- my problem with regular tabbouleh is that I don’t have enough parsley growing in my garden. Personally I like the taste of this version more. Plus chopping kale is easier with fewer stems.

Yum! I added some leftover black-eyed peas and a little feta and called it dinner. It was delicious.

This was so good last night that I had it for breakfast!

Since shallots, onions, and bunches of kale can vary quite a bit in size, I do wish recipes would be more specific as to the amounts, maybe stated in ounces. The kale in this recipe states 4 cups, but is that measured before or after chopping? I understand a salad recipe doesn’t need to be as specific as a baking recipe, but it would be nice to start with a specific amount of ingredients as a baseline. (Especially for inexperienced cooks!)

delicious and easy to make.

This was inspiration more than recipe for us, and oh so good! I saw another cook had used farro successfully, and since that's what I had in my pantry, that's what I used. I used the entire bag of farro, along with two kinds of kale and a small bunch of parsley from our CSA. I subbed minced garlic soaked briefly in the lemon juice for the shallot, then doubled all the dressing ingredients except the oil (1/2 cup was plenty for us). We quartered a bunch of cherry tomatoes in place of the large.