Description
A vibrant and satisfying Gluten-Free Tabouli Orzo Salad bursting with freshness! This easy tabbouleh is a colorful mix of fragrant parsley, juicy tomatoes, refreshing cucumbers, aromatic mint, and hearty chickpea orzo, perfectly dressed in a tangy olive oil lemon garlic dressing. It's a feast for your senses and a nourishing treat for your body! 🌿🍅🥒
Ingredients
- 8 oz gluten-free orzo (I used Banza chickpea rice)
- 1 cup diced cucumber (1 small-to-medium)
- 1 cup diced tomato (I used grape tomatoes)
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped parsley* (about 2-3 medium bunches of parsley)
- 1/3 cup chopped fresh mint
- 1/3 cup thinly sliced sweet yellow onion
Dressing
- 1/2 cup extra-virgin olive oil
- 1/3 cup lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon salt, more to taste
Instructions
Cook the orzo according to package directions. Drain and set aside to cool.
Meanwhile, combine the diced cucumber and tomato in a bowl with ½ teaspoon of salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad. This ensures that the tabouli isn’t too watery.
Cut off the thick stems of the parsley and then finely chop the parsley. You can do this by hand, but it’s much easier in a food processor.
Add the cooled orzo to a large bowl, then add the parsley, chopped fresh mint, and onion to the bowl.
Strain the diced cucumber and tomatoes, getting rid of the excess liquid that has accumulated in the bottom of the bowl. Add the strained cucumber and tomato to the bowl with the rest of the ingredients.
In a small measuring cup or bowl, whisk together the olive oil, lemon juice, minced garlic, and salt until well combined and it slightly thickens. Pour it into the salad and toss to combine. Add more salt to taste if desired. Let the salad rest for 15 minutes before serving to let the flavors come together or chill it for later. Tabouli will keep well in the refrigerator, covered, for up to 3 days.
Notes
* I used Italian, but you can also use curly parsley
** Recipe adapted from Cookie and Kate
*** You may use a different kind of gluten-free orzo. Using chickpea orzo also makes this recipe grain-free and adds some plant-based protein!
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Cuisine: Mediterranean