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Low Carb Tabbouleh Salad (Tabouli)

I know this dish will quickly become a favorite of yours once you try it! It is traditionally served cold and makes a great dish to take to a party or event since most people tend to really enjoy the flavors. I like to serve it over a bowl of greens with some other vegetables as a garnish,  but you can get creative with it and serve it up in whatever way you choose! Trust me, it’s so good, you’re just gonna want to get it into your belly no matter how it’s presented! 

Course Salad
Cuisine low carb, Vegan, Vegetarian
Keyword Low Carb Tabouli, Salad
Prep Time 15 minutes
Servings 4

Ingredients

Tabbouleh

  • 1 head cauliflower
  • 1 lemon
  • 1/2 tsp salt and pepper
  • 1/2 cucumber
  • 1 shallot
  • 4-5 cherry tomatoes
  • 1 bunch parsley
  • 1 carrot
  • 1 cup greens
  • 1 tbsp feta cheese
  • 4-5 whole grain crackers

Instructions

  1. Run cauliflower through a food processor to produce fine granules similar to rice and place in a bowl

  2. Zest your lemon and add to the cauliflower rice, making sure not to zest the white pith
  3. Juice 1/2 the lemon and add to the cauliflower rice 

  4. Add salt and pepper and mix. Set aside and let the flavors blend.

  5. Dice shallot into small, fine cuts. 

  6. Slice cucumber into long, thin strips. 

  7. Cut cherry tomatoes into quarters. 

  8. Bunch parsley into a "log" shape and cut into small, fine pieces. 

  9. Add all ingredients into bowl with cauliflower rice and add more lemon juice and salt and pepper to taste. Stir to mix all the ingredients. 

  10. Julienne carrots and place to the side.

  11. Place your favorite greens into a bowl and top with 2 heaping spoonfuls of tabbouleh.  Garnish with julienne carrots, crackers, and feta cheese.