Seven-Rice Tabbouleh Salad neatly plated with crisp lettuce leaves on the side.

Seven-Rice Tabbouleh Salad

Tabbouleh, the Arab parsley and bulgur salad, is the inspiration for this vibrant, luscious whole grain salad from the chefs at The Culinary Institute of America. By including lentils, the dish becomes a high-protein vegan entrée.

  • Prep Time
    40 min
  • Cook Time
    30 min
  • Total Time
    1 hr 10 min

Ingredients

  • 3 cups gourmet 7-rice blend, cooked
  • 1 cup green lentils, cooked
  • 6 cups flat-leaf parsley, chopped
  • 1 cup scallion, finely sliced
  • 6 cups tomatoes, diced
  • 1 cup fava beans
  • 2 cups fresh mint, chopped
  • 1 cup lemon juice
  • 1 cup olive oil
  • to taste salt and pepper
  • 12 romaine leaves

Directions

  • Toss the rice and lentils in a bowl. Add the parsley, scallions, tomatoes, fava beans and mint. Toss to combine.
  • Mix the lemon juice and olive oil in a separate bowl; season with salt and pepper. Toss with rice mixture and garnish with romaine leaves.