beet and green bean salad

Green Bean and Beet Salad

One of my favorite ways to enjoy green beans– in this Green Bean and Beet salad! The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans makes it the most perfect side dish anytime of the year, especially the Holiday season!

Green Bean and Beet Salad- Holiday Salad

This Green Bean and Beet salad is tender, crisp and irresistible! The light tangy lemon garlic dressing brings it all together. This salad, y’all… has to go on your Turkey Day menu this year! Not only does it make a delectable Thanksgiving salad this month, you should also go ahead and just plan on making it as a Christmas salad next month!

Green Bean and Beet Salad Ingredients:

Beets– The beets are roasted whole wrapped in a tin foil in the oven before being sliced and added to the salad. Roasting makes them tender and enhances their natural flavors. You can use canned beets to save time as well.

Fresh green beans– Trim the ends. They will only need a few minutes of cooking to become just perfect for this salad!

Nuts– Add a nice earthy and nutty flavor that compliment the beets and add a crunchy texture. Pecans, walnuts, or even almonds would be yummy. I highly recommend toasting your nuts for maximum flavor.

Lemon dressing: You can whisk this up in no time!

HOW TO BLANCH GREEN BEANS

When making green bean salad, or anytime you want your green beans stay green, blanching them is key!

What does it mean to blanch? To blanch vegetables, boil them in salted water until tender and then immediately dunk them in an ice bath to stop the cooking process. It keeps the green beans crisp and bright green. I use the same method for asparagus when making my Asparagus Salad with Lemon Dressing.

How to Make Green Bean and Beet Salad:

  • Start by roasting the beets:
    • Preheat oven to 350°F. Wrap the each beet in foil separately and place on a baking sheet tray. Bake for 40-50 minutes or until beets are fork tender. Let cool completely before slicing.
roasted beet in a foil
  • Blanch the green beans:
    • Start with a large pot of salted water, brought to a boil.
    • Add the green beans and blanch for 8-10 or until tender-crisp.
    • While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). Which will help stop the cooking process and avoids overcooking the greens.
    • Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
    • Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
    • Pat dry the beans with paper towels before assembling the salad.
  • Make the dressing. In a small bowl, mix crushed garlic, lemon juice, olive oil and salt. Whisking well until emulsified.
  • Peel and slice the roasted beets. Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices. Then cut each slice into stripes.
  • Assemble the salad. In a large bowl, add cooked green beans, topped with cooked beets and pecans. Drizzle with dressing and gently toss with tongs.
  • Serve. You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator. The flavors all hangout and become friends:)
green bean salad

Tips for Roasting Beets:

  1. Don’t peel beets before you roast. Once cooked and cooled, beets are incredibly easy to peel – their skins will slide right off! I like to slip them off under running water.
  2. Wrap the beets in foil when you roast them. This helps them to steam and cook through, and the skins will be easier to remove.
  3. Rub the skin to easily remove them. Don’t bother peeling the beets before roasting. Once roasted and cooled, you just need to rub them and the skins will come off easily. It they are tricky to remove, they need to be roasted for longer.
  4. Let them cool completely before slicing. If they’re still warm when you assemble everything, they’ll wilt the greens, and the salad won’t keep well if you’re saving leftovers for day 2.

What to Serve with Green Bean and Beet Salad:

This salad goes well with so many different delicious main dishes! Here are some of our favorites!

If you make this Green Bean Salad or any other recipe on the Salt and Sweet Kitchen, Let me know how it turns out for you in the comments! I love hearing from you.

Craving more colorful, healthy salads? Here are a few more options on the blog:

Red Lentil Tabouli Salad

Fattoush Salad

Steak Salad with Balsamic Vinaigrette

Roasted Chickpea Salad with Tahini Dressing

Yield: 4

Green Bean and Beet Salad

green bean and beet salad

Green Bean and Beet Salad- The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans! it’s the most perfect side dish anytime of the year, but especially for the Holiday season!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 small beets
  • 1 lb fresh green beans- ends trimmed
  • 1 garlic clove- crushed
  • 1/4 cup lemon juice
  • salt- to taste
  • 3 tablespoon olive oil
  • 4 tablespoons crushed pecans- Toasted

Instructions

Start by roasting the beets:

  1. Preheat oven to 350°F.
  2. Wrap the each beet in foil separately and place on a baking sheet tray.
  3. Bake for 40-50 minutes or until beets are fork tender.
  4. Let cool completely before slicing.

Blanch the green beans:

  1. Start with a large pot of salted water, brought to a boil.
  2. Add the green beans and blanch for 8-10 or until tender-crisp.
  3. While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). This will help stop the cooking process and avoids overcooking the greens.
  4. Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
  5. Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
  6. Pat dry the beans with paper towels before assembling the salad.

Make the lemon dressing:

In a small bowl, mix crushed garlic, lemon juice, olive oil and salt. Whisking well until emulsified.


Peel and cut the roasted beets:

Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices. Then cut each slice into stripes.

Assemble the salad:

  1.  In a large bowl, add cooked green beans, topped with cooked beets and pecans.
  2. Drizzle the salad with the dressing and gently toss it with tongs.
  3. You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator.
  4. Enjoy, everyone!

hummus bowl

Quinoa Hummus Bowl

This Quinoa Hummus Bowl combines quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!

hummus bowl

Quinoa Hummus Bowl

A light but filling and healthy Quinoa Hummus Bowl that you can enjoy for a nutritious lunch or as a side dish at any meal. This recipe makes 4 bowls.

What You Need to Make Quinoa Hummus Bowl:

(Scroll all the way down to recipe card, for exact measurements)

  • Chickpeas: Here I’ve used canned chickpeas but feel free to cook from scratch. You will need one can to make your hummus and another can, to sprinkle extra heartiness onto this salad.
  • Quinoa: Uncooked quinoa – rinsed under cold water. You can also just buy it precooked.
  • Greens: I love using baby spinach and romaine lettuce for this salad, but any of your favorite salad greens will work well too.
  • Fresh Veggies: I just slice some tomatoes and Persian cucumbers into bite size pieces, but feel free to add in any extra veggies that you are craving or have on hand.
  • Red onions: Red onions are more mild than white and make a great addition to salads.
  • Olives: Olives for salt and fat – It compliments the other ingredients really well.
  • Hummus: Here you will find my post on how to make homemade hummus, but feel free to buy it premade.
quinoa and hummus

HOW TO MAKE QUINOA HUMMUS BOWL:

To make this Mediterranean Hummus Bowl recipe, simply…

1. Cook the Quinoa:

If you are using the prepacked cooked quinoa then there won’t be any need to cook the quinoa so you will move on to making the homemade hummus.

How to Cook the Quinoa:

  • Add quinoa, salt, and cold water to a saucepan.
  • Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
  • Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.

2. Make the Hummus:

Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy. Add the other ingredients and blend until smooth. Check out my full recipe on the blog on how to make the homemade hummus for more details and tips.

3. Prep the Veggies:

Chop the lettuce, tomatoes and cucumbers into bite size pieces.

4. Assemble the Bowls:

This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa then add cucumbers, tomatoes, spinach a dollop of hummus and top with chickpeas, onions, olives and a drizzle of olive oil over the hummus.

5. Serve. Enjoy right away while it’s nice and fresh!

Possible Variations for Mediterranean Quinoa Hummus Bowl:

There are so many ways that you can customize this salad. Here are a few ideas:

  • Add a protein: Cooked chicken, salmon or tofu would all be great added to this salad.
  • Add Falafel: especially those Air-fried ones! YUMMY!
  • Add extra fresh veggies: Such as bell pepper or arugula
  • Add extra jarred veggies: Such as artichoke hearts or sun-dried tomatoes.
  • Add nuts: Pine nuts, pepitas, almonds or whatever sounds good.
  • Use different beans: If chickpeas aren’t your jam, feel free to add in white beans instead.
quinoa hummus bowl

Can you make Quinoa Hummus Bowl ahead of time?

You can make the hummus up to a week before and keep it covered in the fridge. You can also freeze the hummus for up to 3 months. Cooked quinoa will keep for up to a week too. The veggies are best cut and prepared when you are ready to serve so that everything is fresh.

More Vegetarian Mediterranean Dishes:

If you’ve tried this  Mediterranean Quinoa Hummus Bowl recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Yield: 4

Quinoa Hummus Bowl

hummus bowl
This Quinoa Hummus Bowl combine quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

For the Hummus

  • 15 ounce can chickpeas
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 garlic cloves
  • ½ teaspoon salt
  • Few tablespoons water- cold

For Assembly

  • 2 cups baby spinach
  • ½ red onion- sliced
  • 2 mini cucumbers- sliced
  • 2 tomatoes- cut into bite size chunks or cherry tomatoes
  • 1 cup cooked chickpeas
  • ½ cup olives- pitted
  • Extra virgin olive oil for serving
  • 1 cup Romain lettuce- chopped

For Quinoa

  • 1 cup uncooked quinoa- rinsed under cold water
  • 1 1/2 cups water
  • pinch of salt

Instructions

Cook the Quinoa:

  1. Add washed and drained quinoa, salt, and cold water to a saucepan.
  2. Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
  3. Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.

Make your Hummus:

    Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy.

    Prep your Veggies:

    I usually prep the veggies, while the quinoa is cooking. Shop the lettuce, tomatoes and cucumbers into bite size pieces.

Assemble the Bowls:

This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa, cucumbers, tomatoes, spinach, lettuce, a dollop of hummus (and spread the hummus with the back of a spoon to create swirls) and top with onions, olives and a drizzle of olive oil over the hummus.

Serve. Enjoy right away while it’s nice and fresh!

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 495Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 717mgCarbohydrates: 72gFiber: 16gSugar: 9gProtein: 20g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    If you are looking for steak salad recipes for dinner, you will love this steak salad recipe. This steak salad with balsamic dressing is a must try!

    Steak Salad with Balsamic Vinaigrette

    Steak Salad with Balsamic Vinaigrette is incredibly flavorful, loaded with tender steak, your favorite greens, croutons and drizzled with a super easy and quick balsamic vinaigrette. This grilled steak salad with balsamic vinaigrette makes a delicious healthy lunch or dinner salad!

    If you are looking for steak salad recipes for dinner, you will love this steak salad recipe. This steak salad with balsamic dressing is a must try!

    How to Grill the Best Steak?

    Luckily that is also very easy!

    • Pick a steak that is at least 3/4 inch thick. The thicker the better!
    • Season the steak on both sides. 
    • Preheat the grill before adding the steak.
    • Grill for 6-8 minutes each side on high heat. 

    STEAK SALAD DRESSING

    This simple balsamic vinaigrette is a favorite of mine and goes well with any other kind of salad. For this steak salad recipe, I have included the exact quantities you need to make the dressing. However, you can always make it in a larger batch and store it in the fridge. It will come handy when you’re in the mood for a salad again. Balsamic vinaigrette will keep well when stored in fridge in an air tight jar for at least 3 weeks. 

    • Balsamic vinegar
    • Olive oil 
    • Salt

    Once you whisk these 3 ingredients together, you will have a delicious salad dressing! 🙂

    OTHER FAVORITE SALAD RECIPES

    Red Lentil Tabouli Salad

    Fattoush Salad

    Roasted Chickpea Salad with Lemon Tahini Dressing

    Simple Shrimp Salad

    Tabbouleh Salad Recipe

    If you are looking for steak salad recipes for dinner, you will love this steak salad recipe. This steak salad with balsamic dressing is a must try!

    Yield: 4

    Steak Salad with Balsamic Vinaigrette

    Steak Salad with Balsamic Vinaigrette

    With perfectly grilled steak, colorful cherry tomatoes, spring mix lettuce, red onions, and balsamic vinaigrette. Say goodbye to boring salads! SO GOOD!

    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes

    Ingredients

    • 1 10-ounce grilling steak (sirloin top cut)
    • 6-8 cups spring mix lettuce
    • 1/4 red onion, thinly sliced
    • 2 avocados, sliced
    • 1 cup cherry tomatoes, halved
    • 1/2 cup croutons
    • Balsamic glaze
    • Salt- to taste
    • Ground black pepper- to taste
    • 1 tbsp olive oil- for brushing the steak

    For balsamic vinaigrette

    • 1/3 cup olive oil
    • 3 tbsp balsamic vinegar 
    • 1 tsp Salt

    Instructions

      1. In a small bowl, whisk together olive oil, balsamic vinegar and salt; set aside.
      2. Preheat grill to 400 F.
      3. Brush steak with olive oil; season with salt and pepper by coating both sides evenly.
      4. Grease grill with grilling spray.
      5. Add steak to grill, and cook for 6-8 minutes. Flip to the other side and cook for another 6-8 minutes. (if steak is extra thick or you if you prefer your steak medium-well, you might want to cook for a few more minutes.)
      6. Transfer the steak to a cutting board and let it rest for 5 minutes before cutting it.
      7. In the mean time, assemble the salad by adding spring mix on the bottom, avocados, red onions, tomatoes, croutons, then top with steak strips.
      8. Pour the balsamic vinaigrette on top of the salad and gently toss to combine.
      9. Drizzle with balsamic glaze.
      10. Serve immediately and enjoy!

    DID YOU MAKE THIS RECIPE?

    If you love this recipe as much as I do, be sure to rate it and give a review or share it on Instagram and tag @TheSaltandSweetKitchen

    If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

    Red Lentil Tabouli Salad

    This healthy and tasty Red Lentil TabouliSalad is full of Middle Eastern flavor! Filling Red lentils are paired with fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil – This riff on Traditional Tabouli is a perfect nutrient-packed recipe that makes a great midweek main course lunch or side dish! Vegan and Gluten-Free. 

    If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

    Red Lentil Salad

    I love making this Red Lentil Tabouli Salad, because it is the only way I can sneak some lentil into my kids’ diet. Red lentils are so easy to cook with and for this salad, they do not require any precooking.

    What is Tabouli?

    Have you tried tabouli salad (also known as tabbouleh) before? If you haven’t yet, you’re in for a treat! Tabouli is a classic Lebanese salad made with fresh and flavorful herbs and veggies. 

    Traditionally tabouli is made with bulgur wheat which is a gluten containing grain. But in this recipe, I’m sharing a version that substitutes red lentil for bulgur.  This colorful red lentil salad is a winner! Vegan + gluten free.

    If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

    What you Need to Make Red Lentil Salad:

    (Check full recipe below, for quantities)

    •  parsley
    •  tomatoes
    •  mint
    • red lentils
    • onion
    • Salt
    • olive oil
    • lemon juice
    • pomegranate molasses

    Why you’ll love this quinoa tabbouleh salad

    This quinoa tabbouleh salad is:

    • Super fresh
    • Bright and flavorful
    • Nourishing
    • Versatile
    • Vibrant
    • Refreshing
    • & SO tasty!

    How to Make Red Lentil Salad- Gluten Free Tabouli

    1. Start by soaking red lentils in hot water for 10-20 minutes. Then  strain and rinse with cold water until lentils are nice and cold.
    2. While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
    3. Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
    4. Mix. Taste. Adjust salt and lemon if needed.
    5. Serve and Enjoy!

    More Salads Recipes:

    Caprese Asparagus Salad

    Roasted Chickpea Salad with Lemon Tahini Dressing

    Simple Shrimp Salad

    Steak Salad with Balsamic Vinaigrette

    Fattoush Salad

    Asparagus Salad

    NEVER MISS A RECIPE! JOIN MY E-MAIL LIST HERE TO RECEIVE NEW RECIPES DELIVERED STRAIGHT TO YOUR INBOX.

    If you make this Gluten Free Tabouli recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

    Red Lentil Tabouli- Red Lentil Salad

    Yield: 4

    Red Lentil Tabouli Salad

    If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

    This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with  fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil

    Prep Time 25 minutes
    Total Time 25 minutes

    Ingredients

    Instructions

    1. Start by soaking red lentils in hot water for 10-20 minutes. Then strain and rinse with cold water until lentils are nice and cold.
    2. While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
    3. Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
    4. Mix. Taste. Adjust salt and lemon if needed.
    5. Serve and Enjoy!

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 363Total Fat: 41gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 0mgSodium: 197mgCarbohydrates: 22gFiber: 6gSugar: 9gProtein: 6g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    lemon tahini dressing- falafel dressing

    Lemon Tahini Dressing

    This Lemon Tahini Dressing makes the perfect addition to any garden salad, sandwiches, falafel, and more… It is also vegan, SO easy to make and delicious! Falafel is always topped with a creamy Lemon Tahini Dressing in Lebanese cuisine. Check out my Falafel recipe with an air fryer twist, if you haven’t yet!

    lemon tahini dressing- falafel dressing

     

    This Creamy Lemon Tahini dressing will turn any simple salad into a gourmet meal! The recipe is super easy and comes together in less than five minutes. All you have to do is whisk the tahini paste, crushed garlic, salt, lemon juice and olive oil together. You will notice that the dressing is getting thicker as you whisk. And that’s when you slowly add some warm water to get a smooth, creamy and pourable dressing. Using a mason jar to make this salad dressing is super helpful. They’re airtight, so it easy to store leftovers, they’re easy to clean and dishwasher safe.  Get my favorite go-to Mason jars Here

    tahini sauce

    How to store Lemon Tahini Dressing Leftovers:

    Store in an airtight container or a mason jar in the fridge for up to a week. The dressing will thicken up and some separation may occur, just add a couple tablespoon of warm water, whisk it up again and enjoy!

    tahini recipe ideas- tahini salad dressing.

    I hope you love this simple vegan Lemon Tahini Salad Dressing recipe as much as I do! And if you make it, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

    More Tahini Recipes:

    Rainbow Carrots with Tahini Sauce

    Roasted Chickpea Salad with Tahini Dressing

    Air-Fried Falafel

    How to Make Tahini Salad Dressing

    Yield: 3/4 cup

    Lemon Tahini Dressing

    lemon tahini dressing- falafel dressing

    This vegan creamy Lemon tahini dressing is perfect on any salad, as a veggie dip, a spread for sandwiches or a sauce on Falafel.

    Prep Time 5 minutes
    Total Time 5 minutes

    Ingredients

    • ¼ cup extra-virgin olive oil
    • ¼ cup tahini paste
    • 1 lemon juice- about 3 tablespoons
    • ½ teaspoon salt
    • 2 tablespoons warm water, more as needed
    • 1 crushed garlic clove

    Instructions

      1. In a small bowl, combine tahini, crushed garlic, lemon juice, salt, and olive oil. Whisk until thoroughly blended.
      2. Add1 tablespoon warm water, and whisk some more. If your dressing is too thick, add another table spoon of warm water, or until it becomes creamy in texture.
      3. Taste, and adjust the flavor with more lemon juice or salt if needed.
      4. Serve on a salad or over Falafel.
      5. Enjoy!

    Recommended Products

    The recommended products below are affiliate links to products I use and love!

    roasted chickpea salad with tahini dressing. Air fryer chickpea.

    Roasted Chickpea Salad with Tahini Dressing

     Roasted Chickpea Salad with Tahini Dressing is light, crispy, healthy and full of so much flavor! This salad is also vegan & gluten-free.  

    Crispy roasted chickpeas, a quick tahini dressing, TONS of flavor, and a recipe that can be easily whipped up in 15 minutes makes this roasted chickpea salad one of my favorites! 

    I always roasted chickpeas in the oven on a baking sheet for this salad. But once I got an air fryer, I realized they take half the time to cook with even better results! Be sure to check out the baking tips section, if you don’t own an air fryer yet!

    Ingredients for this Roasted Chickpea Salad:

    (scroll down to recipe card for exact measurements)

    • Romaine lettuce
    • Cherry tomatoes
    • Cucumbers
    • Avocado
    • Roasted chickpeas – air-fried or baked
    • Tahini paste
    • Lemon
    • Garlic
    • Olive oil
    • Water
    • Garlic powder
    • Salt & pepper

    How to Make Roasted Chickpea Salad with Tahini Dressing:

    • Roast the chickpeas: Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Then pour into the air fryer. Set the timer to 10 minutes & 390 degrees, shaking half way through.
    • Tahini Dressing: While the chickpeas are cooking, in a small bowl, whisk together tahini paste, garlic, lemon juice, water and olive oil. Taste and adjust seasoning as needed. 
    • Assemble salad: Prepare your salad, layer the veggies the way you like, adding the chickpeas on top and drizzle with tahini dressing.

    And now you’re ready to enjoy! 

    tahini dressing salad with air fryer chickpeas

    How to Bake Chickpeas in the Oven: 

    Preheat oven to 400 degrees F. Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Coat a baking tray with cooking oil spray. Transfer chickpeas to the prepared baking tray, spread out and roast in oven for 25 minutes, shaking pan halfway through.

    How to Store Roasted Chickpea Salad Leftovers:

    • Refrigerator: Leftovers can be stored in the refrigerator for up to 3 days, in an airtight container. You can store everything separately or together.
    • Meal prep: For meal prepping, storing the dressing, chickpeas and salad separately until ready to serve. 

    More Easy Salads: 

    Red Lentil Tabouli Salad

    Fattoush Salad

    Caprese Asparagus Salad

    Asparagus Salad

    If you’ve tried this healthy Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. 

    Yield: 4

    Roasted Chickpea Salad with Tahini Dressing

    roasted chickpea salad with tahini dressing. Air fryer chickpea.

    Simple salad with protein rich air-fried chickpeas and light lemon tahini dressing is a quick, crispy, healthy and full of so much flavor!

    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes

    Ingredients

    For the Chickpeas

    • 1 (15 oz) can chickpeas, rinsed and drained
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt or to taste
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder

    For Salad

    • 4 cups romaine lettuce- roughly chopped
    • 2 cups baby tomatoes- halved  
    • 2 mini cucumbers- cut into circles
    • 1 avocado- sliced

    For Tahini Dressing

    • 1/4 cup tahini
    • 1/4 cup lemon juice 
    • 1/4 cup olive oil
    • 1/2teaspoon salt or to taste
    • 1 garlic clove- minced 
    • 2 tablespoons water

    Instructions

      1. Rinse and drain chickpeas, patting them dry using a paper towel.
      2. In a large bowl, combine chickpeas, salt, black pepper, garlic powder and olive oil. Mix well until chickpeas are completely coated.
      3. Transfer into the air fryer basket. Set the timer to 10 minutes & 390 degrees, shaking half way through.
      4. While the chickpeas are cooking, prepare tahini dressing. In a medium size bowl, whisk together tahini, garlic, lemon juice, salt. water and olive oil. Taste and adjust seasoning as needed. 
      5. Assemble salad: layer the veggies the way you like adding air- fried chickpeas on top and drizzle with tahini dressing.
      6. Serve and enjoy!

    Asparagus with tomato and basil

    Caprese Asparagus Salad

    This Caprese Asparagus Salad is light, refreshing, and bursting with flavor. It’s so simple to prepare and can be made in less than 20 minutes! It makes the perfect vegetarian side dish. Gluten-free, Keto friendly and low carb!

    Asparagus with tomato and basil

    Caprese Asparagus Salad

    Here’s one of my all time favorite asparagus recipes, along with Air-Fried Asparagus and Asparagus Salad. If you are looking for a delicious, quick, low carb side dish to make, Caprese Asparagus Salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is definitely the answer!

     

    Ingredients:

    • Asparagus
    • Cherry tomatoes
    • Mozzarella cheese
    • Basil leaves
    • Balsamic glaze
    • Olive oil
    • Salt and pepper

    asparagus tomato basil salad

    How to Roast Asparagus? 

    Roasting these green stalks couldn’t be any easier. 

    • Prep: Rinse the spears under cool water to remove any grit and dry by gently rolling them in a kitchen towel. Cut/snap off the woody ends of the asparagus and toss away. Arrange the asparagus stalks on a baking sheet lined with a silicone mat or parchment paper for easy clean up. 
    • Season: Toss your prepared asparagus with a light drizzle of olive oil, and a sprinkle of salt and pepper.
    • Bake: Bake at 400 degrees until fork tender. The baking time will vary depending on the thickness of your asparagus. Thin asparagus, like the kind I used here, was done in 15 minutes. Thicker asparagus will need between 15 to 20 minutes. 

    How to Make this Easy Asparagus Salad:

    • Preheat oven to 400 F and line a baking pan with parchment paper. Grease with spray.
    • Arrange the asparagus on one side of the baking sheet in a row on one side of the baking pan and the cherry tomatoes in a row on the other side of the pan.
    • Drizzle the top of the asparagus and cherry tomatoes with olive oil, salt and pepper.
    • Place the sheet pan in the oven and cook for 10 minutes.

    roasting asparagus

    • Remove the baking sheet from the oven and top the asparagus with the shredded Mozzarella cheese. Place back in the oven and continue to cook until the cheese is melted. This will take about 5 minutes.

    asparagus and cherry tomatoes on a baking sheet

    • Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes. I arrange the tomatoes to cover the melted cheese.
    • Add a coat of fresh basil over the tomatoes and drizzle with balsamic glaze on top. 

    caprese asparagus salad

    What to serve with Caprese Asparagus Salad:

     
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    Caprese Salad with Asparagus

    Yield: 4

    Caprese Asparagus Salad

    Asparagus with tomato and basil

    The most flavor ready in less than 20 minutes. Make this incredibly easy side dish for a picnic or a side to pasta or protein.

    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes

    Ingredients

    • 1 lb asparagus- stalks trimmed
    • 4 tbsp olive oil
    • salt to taste
    • 1 tsp Black pepper
    • 2 cups cherry tomatoes- halved
    • 1 1/2 cups shredded Mozzarella cheese
    • 2 tbsp Fresh basil- chopped
    • Balsamic glaze- for garnish

    Instructions

      1. Preheat oven to 400 F.
      2. Line a baking pan with a foil and spray with non-stick cooking spray.
      3. Arrange the asparagus on one side of the baking sheet in a row on one side of the baking pan.
      4. Arrange the cherry tomatoes in a row on the other side of the pan.
      5. Drizzle the top of the asparagus and cherry tomatoes with olive oil, salt and pepper.
      6. Place the sheet pan in the oven and cook for 10 minutes.
      7. Remove the baking sheet from the oven and top the asparagus with the shredded Mozzarella cheese.
      8. Place back in the oven and continue to cook until the cheese is melted. This will take about 5 minutes.
      9. Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes. I arrange the tomatoes to cover the melted cheese.
      10. Add a coat of fresh basil over the tomatoes.
      11. Drizzle the balsamic glaze on top and serve.
      12. Enjoy!

    Notes

    Raspberry Balsamic Glaze is my favorite balsamic glaze, but any other regular balsamic glaze will work just fine. You can also make your own!

    Recommended Products

    The recommended products below are affiliate links to products I use and love!

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 268Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 21mgSodium: 387mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 11g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    asparagus salad

    Asparagus Salad with Lemon Dressing

    This delicious colorful Asparagus Salad with Lemon Dressing is loaded with heirloom cherry tomatoes, mozzarella cheese and mint. This simple asparagus salad has a light and flavorful crisp crunch in every bite. Best of all, it comes together In less than 10 minutes!

    asparagus salad

    Asparagus Salad with lemon Dressing – An easy and quick to make salad recipe that can be made year round. It is vegetarian, gluten-free, keto and paleo-friendly so go ahead and make a batch to serve as a side dish or meal prep to enjoy throughout the week.

    What You Need to Make Asparagus Salad with Lemon Dressing

    (Find the complete recipe with measurements all the way down in recipe card with a printable option)

    • Asparagus: of course! Look for 1 bunch with thin, snappy spears.
    • Cherry tomatoes: I used Heirloom for the colors, but regular cherry tomatoes works as well.
    • Mozzarella cheese balls: You can also use regular mozzarella cheese and cut it into small chunks.
    • Fresh mint leaves: To take it all over the top.
    • Garlic, olive oil, lemon juice, and sea salt – To lightly dress the asparagus and mozzarella salad.
    • Salt: To taste.
    asparagus and lemon salad

    How to Blanch Asparagus for Salad

    1. Boil a medium size pot of water in a large pot.
    2. While water comes to a boil prep a large bowl of water with ice (this is called an ice bath). This will help stop the cooking process and avoids overcooking the spears.
    3. Add asparagus spears to boiling water and let cook for 3-4 minutes. Use tongs to remove from the boiling water and transfer spears immediately into the ice bath. This is will stop the cooking process and avoids overcooking.
    4. Let the asparagus chill in the ice water for a few minutes.
    5. Pat dry the asparagus kitchen towels before assembling the salad.

    How To Make this Simple Asparagus Salad with Lemon Dressing:

    This asparagus salad recipe comes together in less than 10 minutes.

    • Prep the asparagus: Rinse the spears under cool water to remove any grit and cut/snap off the woody ends of the asparagus and toss away. 
    • Blanch the asparagus. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Pat dry with paper towels.
    • Make the dressing by combining the garlic, salt, lemon juice, mint and olive oil in a small bowl.
    • Assemble your salad by transferring the asparagus into a serving plate , arrange cherry tomatoes and mozzarella cheese on top. Then drizzle with lemon garlic dressing.
    • Toss to coat and enjoy!

    That’s it!

    salad

    Asparagus Salad with Lemon Dressing pairs well with this Easy Baked Salmon recipe, Pan Seared Salmon with Garlic Butter, Chicken TawookSalmon Kabobs, or Air Fryer Chicken Cutlets

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    If you make this Simple Asparagus Salad with Lemon Dressing or any other recipe on the Salt and Sweet Kitchen, then don’t forget to rate it, and leave a comment below 

    Looking for More Salads Ideas?

    Caprese Asparagus Salad

    Red Lentil Tabouli Salad

    Roasted Chickpea Salad with Lemon Tahini Dressing

    Fattoush Salad

    Steak Salad with Balsamic Vinaigrette

    Yield: 4

    Asparagus Salad with Lemon Dressing

    Asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing.

    A delicious colorful Asparagus Salad with Lemon Dressing loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing. 

    Prep Time 7 minutes
    Cook Time 3 minutes
    Total Time 12 minutes

    Ingredients

    • 1 lb asparagus – ends trimmed
    • 1 cup heirloom cherry tomatoes, halved
    • 8 ounce mozzarella balls
    • 2 tbs fresh mint leaves, minced
    • 1 garlic clove, minced
    • 3-4 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 tsp salt or to taste

    Instructions

    1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Pat dry with paper towels.
    2. Prepare the dressing by combining the garlic, salt, lemon juice, mint and olive oil in a small bowl. Set aside.
    3. Place asparagus on platter and top with tomatoes and mozzarella balls.
    4. Drizzle with dressing and toss lightly to coat.
    5. Enjoy!

    Notes

    If you are making this ahead of time, do not add in tomatoes or the mozzarella cheese balls. Once ready to serve add in and pouring the dressing overtop. 

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 264Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 45mgSodium: 956mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 16g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    shrimp salad with corn

    Shrimp Avocado Salad

    You will love this simple low-carb Shrimp Avocado Salad made with perfectly cooked shrimp tossed in with fresh veggies and balsamic vinaigrette dressing.

    shrimp salad with corn

    Shrimp Avocado Salad

    This Shrimp Avocado Salad is loaded with avocado, cucumbers, corn and tomatoes all over a bed of bright romaine. It’s so fresh and extremely satisfying with a light and easy balsamic vinaigrette dressing. This shrimp salad can be served as a side dish, but is also perfect as a main course for lunch or dinner. If you aren’t into shrimp, this salad is still amazing served vegetarian.

    shrimp salad

    Ingredients to Make Shrimp Avocado Salad:

    (Scroll down to recipe card for exact measurements and a printable option)

    Shrimp: Use large shrimp if possible, either raw or pre-cooked. I used frozen shrimp that I thawed as directed on the package.

    Avocado: Make sure they are ripe but firm for best consistency with the salad. Add them right before serving.

    Corn: From fresh cobs if it’s available, otherwise canned.

    Tomatoes: Cut into bite size pieces.

    Cucumbers: Mini cucumbers

    Dressing: This simple homemade dressing is made with extra virgin olive oil, balsamic vinegar and a pinch of salt.

    shrimp avocado salad

    Tips and Variations:

    • Thaw the shrimp as directed on the package (usually overnight in the refrigerator in a colander with a bowl underneath; or more quickly in a colander under running cold water).
    • Let the shrimp marinate for at least 10 minutes before cooking it.
    • Keep in mind that shrimp cook very quickly – don’t take your eyes off of them or they may overcook.
    • Corn: Use Freshly boiled corn on the cob if possible because it tastes so much better than canned corn. You can also boil frozen corn on the cobs, or grilled when its grilling season.
    • To determine if an avocado is ripe, flick the brown nub of the stem. Then:
      • If the avocado stem comes off clean and is green underneath, your avocado is ripe.
      • If the avocado stem comes off and you see brown underneath, your avocado is over ripe and will likely have brown spots.
      • If the avocado stem doesn’t release, it’s not ready yet.

    More Salad Recipes:

    Steak Salad with Balsamic Vinaigrette

    Roasted Chickpea Salad with Tahini Dressing

    Fattoush Salad

    Tabbouleh Salad

    Red Lentil Tabouli Salad

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    Yield: 4

    Shrimp Avocado Salad

    shrimp salad with corn

    You will love this simple low-carb Shrimp Avocado Salad made with perfectly cooked shrimp tossed in with fresh veggies and balsamic vinaigrette dressing.

    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes

    Ingredients

    For Shrimp

    • 1 pound shrimp, large (peeled, deveined and tail off)
    • 1 lemon- squeezed
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 1 garlic clove- crushed

    For the Salad

    • 4 cups romaine lettuce- shredded
    • 2 Avocados- peeled and sliced 
    • 3 medium tomatoes- chopped
    • 2 cucumbers- sliced
    • 1 cup corn kernel- from 2 corn on the cob

    For Dressing

    Instructions

      1. Start by marinating the shrimp. In a medium sized bowl, whisk together crushed garlic, lemon juice, salt, black pepper and olive oil. Add the shrimp and stir to combine, until every shrimp is coated.
      2. Heat a large non-stick pan over medium high heat. Add the shrimp and cook for about 2-3 minutes on each side, turning once midway, until shrimp is cooked through. Remove shrimp to a plate and set aside to cool.
      3. Meanwhile, cook the corn on the cob. Bring a large pot of water to boil, add the corn cobs, lower to low heat, cover the pot and cook for 5-8 minutes.
      4. Assemble your salad: Line the bottom of a large salad platter/bowl with chopped romaine lettuce, topped with chopped tomatoes, sliced cucumbers, avocado, shrimp, and corn kernels that has been cut of the cob and shrimp.
      5. Make the dressing: In a small bowl, add balsamic vinegar, olive oil and salt. Whisk well to combine.
      6. Drizzle balsamic vinaigrette dressing over the salad and toss to combine.
      7. Enjoy!

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 406Total Fat: 35gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 239mgSodium: 2288mgCarbohydrates: 46gFiber: 12gSugar: 15gProtein: 33g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

     

    fattoush Lebanese salad

    Lebanese Fattoush Salad

    Lebanese Fattoush Salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac spice gives Fattoush its distinctly awesome flavor.

    salad with sumac dressing

    Fattoush Lebanese Salad:

    There are two types of people in the world; Fattoush salad people and Tabbouleh salad people. These are two of the most recognizable Lebanese salads. In my family, the decision to make one or the other with dinner is a constant source of conflict.

    WHAT IS FATTOUSH?

    Fattoush translates to “crumbled bread” in Arabic and this Lebanese salad is topped with crispy crumbled pita chips which I’m assuming where the name came from. Pita bread is typically deep fried in Lebanese Fattoush, I enjoy mine toasted, baked or air fried just as much. 

    Lebanese sumac salad

    Ingredients:

    (Scroll all the way down for full recipe and exact measurements)

    • Lettuce: Romaine. 
    • Parsley: Fresh finely chopped. 
    • Tomatoes: Ripe tomatoes are best. 
    • Onions: I use white sweet onions, but green onions is also a great addition. You can mix a little of each. 
    • Cucumbers: Any cucumbers work, but Persian mini cucumbers are my favorite. 
    • Radishes: For extra crunch and flavor. 

    Lebanese salad

    How to Make Fattoush Salad: 

    Prepare the Fattoush Salad Dressing:

    Whisk together the sumac, balsamic vinegar, apple cider vinegar, olive oil, whisking continuously until emulsified. Set aside.

    sumac salad dressing

    Toast the pita bread:

    • Cut the pita bread into bite size squares. Toss with olive oil and bake 400 F for 7-10 minutes or until crisp but not browned. I sometimes use my air fryer for this step. 
    • Let the pita chips cool down, while you chop the veggies. 

    toasted pita chips

    Chop and assemble the salad:

    • Chop all your veggies into bite size pieces. 
    • Add all the chopped ingredients to a large bowl.
    • Pour the dressing on top.
    • Toss everything to combine well.
    • Add toasted pita bread just before to stay crisp. 
    • Enjoy!

    Assembling

    What do you serve with fattoush salad?

    This Middle Eastern salad makes a great side that can be served along fish, chicken, meat or vegetarian and vegan dishes. Here are a few suggestions: 

    Chicken Tawook

    Lebanese Chicken and Rice

    Lebanese Kafta Stew

    Kafta Kabob

    Pan Seared Salmon with Garlic Butter

    Best Baked Salmon

    Vegan Pumpkin Kibbeh Balls

    Kibbeh Bil Sanieh-Baked Kibbeh

    If you’ve tried this Lebanese Fattoush Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave a comment below! I would love to hear about your experience making it! 

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    Fattoush Salad Recipe

    Yield: 5-6

    Lebanese Fattoush Salad

    salad with sumac dressing

    Fattoush salad combines tomatoes, cucumbers, parsley, radishes, and onions in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac spice, gives Fattoush its distinctly awesome flavor.

    Prep Time 20 minutes
    Total Time 20 minutes

    Ingredients

    Salad

    • 1 large head romaine lettuce, chopped
    • 2- 3 ripe tomato, cut into bite size pieces
    • 2-3 Persian cucumbers quartered
    • 5 radishes, diced
    • ¼ fresh mint- chopped
    • ¼ cup fresh parsley- chopped

    Dressing

    • 3 tablespoon olive oil
    • 1 tablespoon sumac
    • 1 1/2 tablespoons balsamic vinegar
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon salt

    Fried Pita Bread

    Instructions

  • Prepare the Fattoush Salad Dressing:

    Whisk together the sumac, balsamic vinegar, apple cider vinegar, olive oil, whisking continuously until emulsified. Set aside.

    Toast the pita bread:

    1. Cut the pita bread into bite size squares. Toss with olive oil and bake 400 F for 7-10 minutes or until crisp but not browned. I sometimes use my air fryer for this step. 
    2. Let the pita chips cool down, while you chop the veggies. 

    Chop and assemble the salad:

    1. Chop all your veggies into bite size pieces. 
    2. Add all the chopped ingredients to a large bowl.
    3. Pour the dressing on top.
    4. Toss everything to combine well.
    5. Add toasted pita bread just before to stay crisp. 
    6. Enjoy!

  • Lebanese Salad

    Tabbouleh Salad

    Tabbouleh Salad is one of the most recognizable Middle Eastern salads. This parsley salad is very simple, made with very finely chopped parsley, mint, tomatoes, onions, and bulgur wheat and then dressed with lemon juice, a hint of pomegranate molasses and olive oil. This salad also has several spellings. You may see it referred to as tabbouleh, tabouli, or even tabouleh. However you spell it, it’s delicious! 

    Lebanese Salad

    Tabbouleh Salad

    When people ask me, what is my favorite Lebanese food, my answer is always the same. My Mom’s Tabbouleh Salad 🙂 Other versions of tabouli may have different herbs or other vegetables added. However, this particular recipe is the one I grew up eating. Tabbouleh salad is a very light, refreshing and packed with healthy ingredients. Along with Fattoush, it’s the most frequently served salads in Lebanese cuisine. Growing up, my Mom would alternate between Fattoush and Tabbouleh, so you can imagine how difficult I had it. 

     

    Tabbouleh Salad Ingredients: 

    Parsley:

    Parsley is the main ingredient in this salad; It needs to be chopped very finely. 

    Mint:

    A little bit of fresh mint enhances the flavor of Tabbouleh, but you can skip if not available. 

    Tomatoes:

    Pick fresh, but ripe tomatoes and also cut it very finely. 

    Onion:

    I use white onions, but you can also mix it with green onions if you have it available. 

    Bulgur Wheat:

    The finest Bulgur, usually labeled as #1. It is super fine, that you only need to soaked it for a few minutes to soften.

    Lemon Juice:

    Freshly squeezed lemon, ALWAYS. 

    Pomegranate Molasses:

    A hint of pomegranate molasses gives  your Tabouleh a different kind of tanginess! I personally will not eat Tabbouleh without pomegranate molasses. But if you don’t have it, you can just add extra lemon juice instead. 

    Olive Oil:

    Extra virgin. 

    Salt:

    To taste. I start with 1 teaspoon and then adjust after mixing the vegetables and lemon juice. 

    ingredients spread on a white board

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Tips to Make the Best Tabbouleh Salad:

    • Parsley tips: Wash and dry the parsley ahead of time, it should be completely dry before chopping. You can always dry it thoroughly with a salad spinner. Chop your parsley as finely as possible using a sharp knife. I would not recommend using a food processor because the parsley can come out soggy which changes the whole texture of this salad. I prefer flat parsley over curly ones, but both will work fine. 
    • Finely dice the tomatoes and onions.
    • Bulgur wheat has to be the #1 fine brown bulgur wheat. You will not need a lot of it, but make sure always wash and soak in water or in the lemon juice for a few minutes to soften it. 
    • Season sufficiently with lemon juice, pomegranate mosses and salt. Tabbouleh has a tangy and zingy flavor, and you’ll need to taste and adjust enough your seasoning accordingly. 
    • Serve your Tabbouleh with lettuce or cabbage leaves, which can be used as an edible spoon to scoop with or munched on the side.

    How to Make Tabbouleh- Tabouli Salad Gluten Free:

    Bulgur is not gluten free. Substitute red lentils for a gluten-free option. You’ll use the same amount (½ cup) uncooked red lentils. It will just need to be soaked a little longer before adding to the salad. Here is the recipe for my Red Lentil Tabouli Salad.

    Parsley salad

    What to Serve with Tabbouleh Salad:

    Homemade Hummus Recipe

    Lebanese Chicken and Rice

    Baba Ganoush- Eggplant Dip

    Kafta Kabob

    Lebanese Chicken Shawarma

    Chicken Tawook 

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    Tabouli salad, tabbouli salad or parsley salad is one of the most recognizable salad in Lebanese cuisine.

    If you like this Lebanese Tabbouleh Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! 

    How to Make Tabbouleh Salad

    Yield: 4

    Tabouleh Salad Recipe

    Lebanese Salad

    Tabouleh Salad is one of the most recognizable Middle Eastern salads. It is a very light, refreshing and packed with healthy ingredients parsley salad.

    Prep Time 25 minutes
    Total Time 25 minutes

    Ingredients

    Instructions

      1. Wash your bulgur, soak for few minutes, drain set aside
      2. Very finely chop the parsley, tomatoes, mint and onion.
      3. Place the chopped vegetables in a large mixing bowl.
      4. Add the bulgur, lemon juice, salt, pomegranate molasses and mix gently.
      5. Taste and adjust salt and sour.
      6. Now add olive oil and mix just until incorporated. Don't over mix it.
      7. If your tomatoes are not ripe and juicy and you feel that your Tabbouleh is a little dry, you can add a few tablespoons of cold water.
      8. Enjoy with your favorite entrée!

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 205Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1097mgCarbohydrates: 19gFiber: 5gSugar: 9gProtein: 4g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


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