Tabbouleh Style Meal Prep Salad
I love tabbouleh, but it’s more of a side dish than a main. So, when I was thinking about a perfect way to prep some for lunch, I realized with a few changes, it can be a protein and veggie packed lunch that gets even better marinating in the fridge! And behold - another perfect meal prep salad!
Ingredients
3 Cups Parsley (1 large bunch or 2 small bunches) Leaves and Tender Stems, Chopped Finely
1 Bunch of Mint, Leaves Minced
2 Tomato, diced
3 Scallions, Thinly sliced
1 Can of Chickpeas, Drained and Rinsed
2 Lemons, 1 Zested, both juiced
1/4 Cup Olive Oil
Salt and Pepper
Cauliflower Rice:
1 Package Riced Raw Cauliflower, or 1 Head of Cauliflower grated on the second smallest side of a box grater
1 Garlic Clove, Minced
Salt and Pepper to taste
Method.
Step 1.
Heat a skillet over medium heat. Once hot, don’t add any oil, and drop in your cauliflower rice. Drop in your minced garlic clove, salt, and pepper and stir. Allow to toast, soften and release moisture until it takes on a golden color, stirring occasionally for about 10 minutes. Cut the heat and allow to cool.
Step 2.
Once your cauliflower rice is no longer hot (so it doesn’t wilt the herbs), add it to a large bowl. Then add everything else! I start with the veggies, then add the chickpeas, zest the lemon over the chickpeas to brighten things up, and add the lemon juice, salt, pepper, and olive oil, and stir to get everything incorporated.
Step 3.
Finally cover and all this to marinate for at least an hour at room temperature or in the fridge.
Step 4.
Enjoy! I like portioning these out into a few containers so I can have it for lunch for a few days! Sometimes I’ll put it on a plate with hummus, stuffed grape leaves, and cukes!