Tabbouleh typically involves bulgur wheat, which you will not find here! Instead we’ve used finely chopped cashews for even more flavor and texture.
Prep Time: 15 minutes Cook Time: None Makes: 4 servings
3 cups (120 g) flat leaf parsley, finely chopped
3 Roma tomatoes, seeded and finely diced
2 green onions, finely minced
⅓ cup (37 g) roasted and salted finely chopped cashews
1 lemon, juiced
1 tablespoon (15 ml) avocado or extra virgin olive oil
Black pepper to taste
Sea salt to taste
Combine parsley, diced tomatoes, green onions and cashews in a mixing bowl and toss. Next, squeeze the lemon juice and drizzle the oil, toss again and season with salt and pepper to taste. Serve chilled.
Bubbe’s tip: Are nuts a pain in your tuches? Good news—you can leave them out and substitute ground sunflower seeds instead. Problem solved!