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Sunflower Seed Tabbouleh Salad
Naturally gluten-free and grain-free, this sunflower seed tabbouleh salad offers a fun and healthy variation packed with texture and fresh flavors.
free from: gluten, soy, egg, dairy, tree nuts, peanuts, shellfish, fish
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Course:
Salad, Side Dish
Cuisine:
American, Mediterranean
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
6
Calories:
120
kcal
Author:
Lindsey Janeiro, RDN, CLT
Ingredients
½
cup
raw sunflower seeds
2
cups
fresh parsley
finely chopped
½
cup
tomatoes
diced
½
cup
cucumbers
diced
¼
cup
fresh mint
finely chopped
2
tbsp
extra virgin olive oil
1
tbsp
lemon juice
¼
tsp
black pepper
¼
tsp
salt
US Customary
-
Metric
Instructions
Place sunflower seeds in a food processor and pulse several times until they are slightly coarse.
In a medium-sized bowl, combine coarse sunflower seeds with all other ingredients. Toss to combine.
Serve immediately. Leftovers can be saved in an airtight container in the refrigerator up to 3 days.
Nutrition
Calories:
120
kcal
|
Carbohydrates:
4
g
|
Protein:
3
g
|
Fat:
7
g
|
Sodium:
109
mg
|
Potassium:
165
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
1870
IU
|
Vitamin C:
30.2
mg
|
Calcium:
32
mg
|
Iron:
1.4
mg