Go Back
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Oil-free oats tabouli salad
This oil-free tabouli salad using soaked raw oats, mint, cucumber, tomatoes, provides a modern variation of a classic recipe with gluten-free ingredients.
Course
Salad
Cuisine
Lebanese, Middle Eastern, Plant-based, Vegan
Keyword
gluten-free, raw oats, tabbouleh, tabouli
Prep Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
197
kcal
Author
Nicolas Pujol
Ingredients
0.5
oz
fresh mint
0.5
oz
parsley
2.5
oz
red onion
5
oz
cucumber
4
oz
tomatoes
1
lemon
1
tbsp
chia seeds
1
cup
raw oats
(steel-cut)
1.5
cup
water
(for soaking, drain once ready)
US Customary
-
Metric
Instructions
In a medium bowl, place the oats, chia seeds and add water to soak for about 20 minutes, the time to prepare other ingredients.
Mince the mint, parsley, and finely chop the onion.
Cut the tomatoes and cucumber in small pieces, then strain the oats and chia seeds to get them ready to mix in.
Squeeze the lemon juice, then combine oats, chia seeds to the vegetables with the juice on top.
Serve immediately. Optional: hot sauce.
Notes
This salad is a quite a quick recipe to make. It felt intimidating at first, but went surprisingly fast and easy.
Nutrition
Calories:
197
kcal
|
Carbohydrates:
34
g
|
Protein:
8
g
|
Fat:
3
g
|
Sodium:
11
mg
|
Potassium:
230
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
710
IU
|
Vitamin C:
26.5
mg
|
Calcium:
74
mg
|
Iron:
2.6
mg