Tabbouleh, meet winter. In this version, I’m using a base of shredded kale, bulgur and parsley and trading the usual suspects (tomatoes, cuke, green onion) for brinier, punchier ingredients like kalamata olives and pimentos to stand up against the hearty greens. If you don’t have za’atar seasoning I offer swap suggestions in the notes below.
- 7-8 cups finely shredded/chopped curly kale
- 2 cups cooked bulgur wheat, cooled (see notes)
- 1 1/2 – 2 cups chopped parsley (leaves and stems)
- 14.5 ounce can chickpeas, drained
- 1/3 cup sliced kalamata olives
- 1/4 cup finely chopped red onion
- 4 ounce jar sliced pimentos, drained
For the dressing:
- 1/2 cup olive oil
- 1/3 cup pomegranate vinegar (see notes)
- 1 tablespoon za’atar blend (see notes)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- Small pinch ground cinnamon
In a large bowl combine first 7 ingredients (kale through pimentos). Toss well to combine.
In a bowl or mug, whisk together the dressing ingredients (or shake everything together in a lidded jar).
Add dressing to salad to taste (I usually end up using all of it because kale is super hearty). Add additional salt and pepper to taste.
Cooked grains: Any cooked grain will work. Bulgur is more traditional but you could also use quinoa, farro, millet, barley or pearled couscous.
Vinegar: If you don’t have pomegranate vinegar (I buy mine from Trader Joe’s), swap in red wine vinegar.
Za’atar: Za’atar is a Middle Eastern spice blend containing oregano and/or thyme, marjoram, sumac and toasted sesame seeds. I buy it in bulk at Middle Eastern markets and keep it in the fridge. If you don’t have za’atar, swap in 1 tsp dried oregano and/or 1/2 teaspoon dried thyme.