Gluten-Free Amaranth Tabbouleh

Tabbouleh is a mid-eastern salad and in this version it is made with amaranth. Throw in some chickpeas, juicy cucumbers and tomatoes to make a simple yet satisfying meal.

1 cup amaranth

1/2 cup boiled chickpeas

1/2 cup cucumber

1/2 cup of onion

1/2 cup of tomato

1/2 cup of mint leaves

1/2 cup coriander

1 cup flat leaf parsley

1 tsp lemon rind

2 tsp lemon juice

2 Tbsp olive oil

1 tsp sumac powder

3 tsp pine nuts

salt as per taste

1. Heat 1 cup amaranth in a skillet over low heat, stirring constantly, until the grains begin to “pop” (1-2 minutes).

2. Transfer to a pot and add 3 cups water.

3. Cover & bring it to boil & simmer for 15-20 minutes until most (or all) of the water is absorbed, Remove from heat & cool.

4. Peel and dice 1/2 cup cucumber, 1/2 cup each of onion, tomato, fresh mint leaves & coriander.

5. Wash, drain and chop 1 cup flat leaf parsley.

6. Combine all the ingredients in a large bowl and add salt, 1 teaspoon lemon rind, 2 teaspoon lemon juice, 2 tablespoon olive oil, 1 teaspoon sumac powder, 3 teaspoon pine nuts, and 1/2 cup boiled chickpeas.

7. Toss gently to combine all the ingredients together and serve chilled.


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