Everyone will love this Hummus & Tabbouleh Salad!

Hummus & Tabbouleh Salad recipe

If you’re looking for a tabbouleh salad recipe with a twist, you should try this Hummus & Tabbouleh Salad. It’s from my contributor, Holly Clegg’s cookbook, Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms.

Make  Hummus & Tabbouleh Salad from Holly Clegg's trim&TERRIFIC EATING WELL TO FIGHT ARTHRITISHolly Clegg's trim&TERRIFIC EATING WELL TO FIGHT ARTHRITIS

This layered mound of fantastic flavors makes a splendid Mediterranean tabbouleh salad. I know my family LOVES hummus especially when topped with feta cheese.

Serve this easy to make hummis & tabbouleh salad recipe as an appetizer with toasted pita bread, pita chips or bagel chips. That’s Holly’s recommendation. She told me when she made this for a party, everyone was raving about it.

Did you know that parsley is a good source of plant iron? One cup contains about 20% of your recommended daily allowance.

You can find more of Holly Clegg’s trim& TERRIFIC® recipes at The Healthy Cooking Blog. Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!

This Hummus & Tabbouleh Salad recipe is an easy to make and healthy ppetizer for parties. Click to get the recipe. Comes with a gluten free option.

This Mama’s tips for making Hummus & Tabbouleh Salad

If you’re gluten free, turn this into a quinoa tabbouleh salad recipe. Just substitute cooked and cooled quinoa for the tabbouleh.

Then you can serve the Hummus & Tabbouleh Salad on brown rice tortillas or gluten free bread. If you make it into a hummus and feta dip, serve it with corn tortilla chips. (I know it mixed Greek and Mexican cuisines, but it works to keep it all GF!)

I think this recipe for tabbouleh salad would make a wonderful vegetarian sandwich spread, don’t you? Serve it on gluten free bread or in a sandwich wrap with a few lettuce leaves. Mmmmmmm.

Hummus & Tabbouleh Salad recipe

Hummus & Tabbouleh Salad

Ingredients

  • 1 (5.25-ounce) box Tabbouleh mix wheat salad (makes 2 1/2 cups)
  • 1 tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1 cup chopped tomatoes
  • 1 cup finely chopped cucumber
  • 1/3 cup chopped fresh parsley (flat leaf preferred)
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • 1 (10-ounce) container roasted red pepper hummus
  • 1/4 cup crumbled reduced-fat feta cheese

Directions

  1. In bowl, prepare tabbouleh mix according to package instructions. After water is absorbed, fluff with fork and add olive oil, mixing well.
  2. To tabbouleh, add red onion, tomatoes, cucumber, parsley, lemon juice and season to taste.
  3. On large serving plate, spread hummus, top with tabbouleh salad and sprinkle with feta. Cover in plastic wrap and refrigerate for 20 minutes before serving.
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
Servings: Makes 4 servings
  • Serving size: 1 cup
  • Calories: 308
  • Calories from Fat: 103 (34%)
  • Total Fat: 12g
  • Saturated fat: 1g
  • Unsaturated fat: 11g
  • Sodium: 909mg
  • Total Carbohydrates: 47g
  • Sugar: 7g
  • Fiber: 11g
  • Protein: 9g
  • Cholesterol: 3mg

Dietary Exchanges: 3 starch, 2 fat

Recipe and photo used with permission of the author.

Originally published on June 7, 2013. Republished with new pictures and information.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating: 5 4 3 2 1