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Cleansing Tabbouleh Salad

  • Prep Time: 15
  • Total Time: 35


  • 1.5 cups cooked grain (brown rice or quinoa)
  • 1/2 head of a cauliflower, florets
  • 1/2 of an English Cucumber, chopped small
  • 2 celery sticks, chopped
  • 1/2 of a red onion (or 1 bunch of green onions), chopped
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup freshly chopped parsley
  • 1/4 cup hemp hearts

Oil-Free Dressing

  • 3 tablespoons red wine vinegar or raw, apple cider vinegar
  • 2 tablespoons water
  • juice from 1 lemon
  • 1 small clove of minced garlic
  • 1 tablespoon maple syrup
  • sea salt and pepper, to taste


  1. Prepare brown rice of your grain of choice, according to directions.
  2. In a food processor, pulse cauliflower florets until crumbled like grains of rice. Transfer the “cauliflower rice” to a large bowl. Add the chopped cucumber, celery, onion, tomatoes, parsley and hemp hearts.
  3. Combine with the cooked grain of choice. Mix well.
  4. Prepare the dressing and pour over the salad. Mix until well combined.
  5. Serve warm or refrigerate a couple hours to let the flavors come together.
  6. Enjoy!


  • Stays fresh in the refrigerator for up to 3 days.
  • If you aren’t planning on eating this salad all at once, consider leaving the dressing on the side and adding as needed to prevent sogginess!


  • Serving Size: 5
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