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5 from 5 votes

Cauliflower Tabbouleh

This super healthy Cauliflower Tabbouleh will make you feel like you are on the right track.  It is full of bright vegetables and tossed with a lemony, garlic dressing.  Make this for ahead for lunches and feel good about eating your veggies.  {gluten free, keto, low carb}
Course Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Calories 156kcal
Author Karen Kelly

Ingredients

  • 1 head cauliflower pulsed in food processor to be size of rice or quinoa
  • 1 14 oz can chickpeas rinsed
  • 1 English cucumber diced small
  • 1 tomato, seeded and diced
  • 1/2 - 1 cup of chopped parsley
  • 1/2 cup chopped mint
  • 2 spring onions diced small
  • For Dressing:
  • juice of two lemons
  • 6-7 Tbsp olive oil
  • 1 tsp diced garlic
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  • Break the cauliflower into smaller pieces and place in the food processor. Pulse it 5-10 times depending on desired size.
  • Add all ingredients up to dressing and toss.
  • Put all dressing ingredients into a jar and shake well.
  • Dress salad and taste. Add more salt, pepper and lemon as needed.

Notes

WW Smart Points - 5

Nutrition

Calories: 156kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 248mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5.3% | Vitamin C: 11.5% | Calcium: 3.6% | Iron: 8.8%