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–+ servings
Modern tabouli recipe with no oil and oats
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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
Total Time 30 minutes
Servings 4 people
Calories 197kcal
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. 
    Tabouli parsley onion and mint
  • Cut the tomatoes and cucumber in small pieces, then strain the oats and chia seeds to get them ready to mix in.
    Gluten-free oats tabouli ingredients
  • 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: 197kcal | Carbohydrates: 34g | Protein: 8g | Fat: 3g | Sodium: 11mg | Potassium: 230mg | Fiber: 7g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 26.5mg | Calcium: 74mg | Iron: 2.6mg