Submitted by HayGurl on Fri, 01/25/2019 - 18:29
Odds & Ends Tabouli

This one was pretty random but a sometimes all you have is a bunch of condiments, one fresh herb and a handful of greens in your fridge. You can apparently put together a pretty tasty salad! Here’s what it took:

  • ¾ c bulgur wheat (for a gf version you can use quinoa)
  • 4 gerkin pickles, chopped
  • 6 kalamata olives, finely chopped
  • 2 tbs olive brine
  • ¼ c red onion, finely diced
  • ½ c fresh parsley, minced
  • 1 c fresh baby spinach leaves
  • 2 tbs lemon juice
  • 1/8 tsp ground fenugreek
  • ¼ tsp ground coriander
  • ¼ c olive oil
  • Salt and pepper to taste
  • ¼ c cooked chickpeas, optional


  1. In a small pot, boil 1 ½ c water. Reduce heat, add bulgur and cook until soft, about 15-20 minutes.
  2. Place the spinach in a large bowl. When the bulgur is done cooking, scoop into the bowl with the spinach; the steam from the cooked grain will slightly wilt the spinach.
  3. Add in 2 tbs of the olive oil and the remaining ingredients and mix thoroughly.
  4. Chill in refrigerator for 30 minutes or longer. Before eating, drizzle with the remaining olive oil, fluff with a fork and serve.