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}
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Servings: 10
Calories: 156kcal
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
- ½ - 1 cup of chopped parsley
- ½ cup chopped mint
- 2 spring onions diced small
- For Dressing:
- juice of two lemons
- 6-7 tablespoon olive oil
- 1 teaspoon diced garlic
- 1 teaspoon salt
- ¼ teaspoon 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: 265IU | Vitamin C: 9.5mg | Calcium: 36mg | Iron: 1.6mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
