Just finished a tabbouleh salad for lunch, with parsley in my teeth to prove it. It’s one of my favorite warm-weather salads, light yet substantial, lemon-tangy, with satisfying chewy-crunchy textures. Traditionally, the base of the salad is parsley mixed with bulgur, a quick-cooking wheat. But if you’re looking to up your whole grain intake, you should know that tabbouleh works wonderfully with grains of all sorts, from farro and wheatberries to spelt and freekeh. I’m partial to using chewier grains in this dish, but even something like quinoa would work, and deliver an ample dose of protein as well.
Get started with a great base recipe. And don’t skimp on the parsley — but remember the toothpicks for later.