Micah Siva’s Pomegranate Lentil Tabbouleh
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On the table, in… 20 minutes
Tabbouleh is a classic Levantine herb-based salad traditionally made with soaked bulgur wheat, parsley, cucumber and tomatoes in a simple lemon and olive oil dressing, served alongside falafel and shawarma. While tabbouleh is delicious, I’m always looking to include plant-based protein in my salads to make a one-bowl meal. This modern take on tabbouleh is full of fresh mint, parsley, juicy pomegranate seeds and hearty lentils. In place of cracked bulgur, I like to use sesame seeds to make this salad grain- and gluten-free.
1/2 yellow onion, finely chopped
1 medium tomato, cut into 1/4-inch pieces
1/2 English cucumber, seeded and cut into 1/4-inch pieces
Salt
Pepper
2 cups roughly chopped fresh parsley
1/2 cup roughly chopped fresh mint leaves
1/2 cup pomegranate arils
1/2 cup cooked brown or green lentils
1 teaspoon lemon zest Juice of 1 lemon (about 3 tablespoons)
3 tablespoons olive oil
1/4 cup sesame seeds
2 teaspoons za’atar
In a medium bowl, combine the chopped onion, tomato and cucumber. Season liberally with salt and pepper. Let sit for 5 to 10 minutes. This helps remove excess water from the vegetables.
While the vegetables are salting, combine the parsley, mint, pomegranate arils and cooked lentils in a serving bowl.
Use a colander to drain the onion and tomato mixture, pressing out any excess liquid. Add the mixture to the serving bowl.
Add the lemon zest, lemon juice, olive oil, sesame seeds and za’atar and toss to combine. Season with salt and pepper to taste.
Note:
Make this salad up to 3 days in advance by combining everything but the fresh herbs in an airtight container and refrigerating. Toss with the herbs just before serving.
Variations:
Add 2 teaspoons of ground sumac to this recipe for a tangier variation. Omit the sesame seeds and add hemp seeds for added protein.
