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Celery Leaf “Tabbouleh”
[Vegan]

CB By: Carleigh Bodrug

Author Bio

With 10 million followers between her social channels, New York Times bestselling author Carleigh Bodrug... Read More

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A vibrant Celery Leaf "Tabbouleh" salad, brimming with bulgur, quinoa, fresh celery leaves, tomatoes, cucumber, and herbs, served in a white bowl.

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Celery Leaf “Tabbouleh” [Vegan]

4-6

Dairy Free

Vegan

When I’m at the grocery store, I seek out the bundles of celery that have the most leaves intact. Not only are the leaves edible and delicious, but they have an amazingly fresh, almost lemony, flavor. They can be thrown into just about any soup or stew, but my favorite... Read More

Ingredients You Need for Celery Leaf “Tabbouleh” [Vegan]

1 cup water
1/4 cup uncooked bulgur wheat
1/4 cup uncooked quinoa
1 cup celery leaves, diced finely, or replace with an additional 1 cup chopped parsley
3 Roma tomatoes, diced
1 cup diced cucumber
2 bunches curly parsley, chopped
1/4 cup fresh mint, chopped finely
2 green onions, chopped
Juice of 1 lemon, about 1/4 cup
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

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How to Prepare Celery Leaf “Tabbouleh” [Vegan]

In a medium-size saucepan, bring the water to a boil. Stir in the bulgur wheat and quinoa. Return to a boil, then simmer, covered, for 10 minutes. Remove from the heat and allow to stand, covered, for 5 minutes. Fluff with a fork and allow to cool before serving.
In a bowl, combine the celery leaves, tomatoes, cucumber, parsley, mint, and green onions, along with the cooked bulgur and quinoa mixture.
Season with the lemon juice, salt, and pepper. Serve with pita chips or another desired side dish.

Notes

Store in an airtight container in the fridge for 3 to 4 days.
In place of the bulgur wheat, use an additional 1/4 cup of uncooked quinoa.
Lemon peels can be turned into candied lemon peels or ground into powder to use in smoothies and juices.