This is tabbouleh taken to the next level. Traditional tabbouleh has bulgur, tomatoes, onions, tons of parsley, mint, and a little bit of lettuce if you feel so inclined to get your greens in. This recipe kind of branches off by adding avocados, cucumber, chia, and flax, and substitutes buckwheat for bulgur. This recipe is reminiscent to tabbouleh only in the sense that it has all the delicious flavors of the original with even more healthy greens.
Buckwheat and Avocado Tabbouleh [Vegan, Gluten-Free]
4 as a meal, 6 as a side
- 1/2 cup buckwheat, soaked overnight
- 1 red onion
- 4 lemons
- 2 limes
- Large head of romaine
- 5 ounces greens
- 1/2 an English cucumber
- 2 ripe avocados
- Small handful mint leaves (9-10 leaves maximum)
- 1 bunch of parsley
- 1/4 cup sunflower seeds
- 2 tablespoons hemp seeds
- 2 tablespoons chia seeds
- 1 1/2 teaspoons salt
- 1 teaspoon lemon zest
- 1/8 cup flax oil
- 1/8 cup olive oil (or the full 1/4 olive oil)
- Drain and rinse the buckwheat. Bring a small pot of water (1 cup) to a boil, and then add the buckwheat. Cook this for about 18-20 minutes. Once you turn off the heat, leave the lid on for another 5 minutes before fluffing with a fork. Add to a large bowl and allow to cool.
- Next, dice the onion. Add it to the cooled buckwheat. Add a couple pinches of salt.
- Juice the lemons and the limes and add them to the bowl as well, along with another few pinches of salt.
- Chop the romaine and spring mix, dice the cucumber and avocado, and finely chop the parsley and mint leaves. Add to the bowl as well.
- Add the chia seeds, sunflower seeds, hemp seeds, and salt. Toss until well combined. Top with the olive and flax oil mixture and lemon zest, and toss once more.