Healthy Tabouli Recipe

Why did we go for the seed option of this traditionally wheat based salad?  Simple really – the seeds give that extra protein and nutritional boost plus those that are gluten sensitive can also have this all-time favourite Mediterranean salad.  The seeds mean that this could easily be a main meal, and we all know how beautiful an addition tabouli makes to any dish!

Gluten-free, grain-free, lactose-free, sugar-free

Ingredients (serves 4-6)

  • 1 cup sunflower seeds
  • 4 seeded and finely chopped Lebanese cucumbers
  • 4 deseeded and chopped Roma tomatoes (or about a punnet of cherry tomatoes that have been chopped finely)
  • ½ bunch finely chopped spring onion
  • 1 ½ cups finely chopped parsley
  • 1/3 cup extra virgin olive oil
  • 2 juiced and zest of one lemon (or lime)
  • ½ teaspoon pepper
  • Pinch salt


  1. Soak the sunflower seeds overnight in 3 cups of water
  2. The next day drain and rinse seeds then combine with all the other ingredients and toss
  3. Allow at least 30 minutes to help the flavours develop before serving – this is one of those salads that tastes better the longer the flavours have to develop so making it well ahead of time is a bonus

Enjoy with literally anything!  Salad keeps refrigerated in the fridge for around a week.