Kale and Spinach Tabbouleh Sandwich

Kale and Spinach Tabbouleh Sandwich

This is a very simple lunch that it prefect for the hot weather we’re currently having. This is not a strict tabbouleh recipe (which are typically parsley-based with bulgur wheat), but more my interpretation of it. I’ve chosen quinoa as the base because you can easily get it already cooked in packets at your local supermarket, making this a very quick and easy meal to put together. It is the only thing in the dish that is cooked, the rest is raw salad served in the bread of your choosing.

You can enjoy it at home in your garden, or you can make it in the evening and take it into work with you the next day (the flavours are amazing the day after), either way this is a fantastic light meal for any day of the week.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


Kale and Spinach Tabbouleh Sandwich

Kale and Spinach Tabbouleh Sandwich

Prep Time 10 mins
Chilling Time 1 hr
Course Lunch, Salad
Cuisine Lebanise, Mediterranean
Servings 4

Ingredients
  

  • 65 g fresh baby spinach
  • 50 g chopped kale
  • 100 g quinoa cooked
  • 2 cloves garlic
  • 8 cherry tomatoes quartered (orange rapture are also good)
  • 1 medium carrot grated
  • ½ cucumber diced
  • Handful of coriander chopped
  • 4 tbsp vegan yoghurt
  • 2 tbsp olive oil
  • Salt and black pepper
  • 4 Pumpkin seed bread rolls or rolls of your choosing
  • 8 baby gem lettuce to serve

Instructions
 

  • Simply put all the ingredients apart from the lettuce and the bread into a large mixing bowl and combine. Cover and leave in the fridge for one hour for the flavours to amalgamate.
  • Cut the bread and put a small drizzle of olive oil on each side. Place two gem lettuce leaves on the bottom layer, then put a large spoonful of the tabbouleh onto the lettuce, put on the top layer of bread and enjoy.
Keyword Tabbouleh
Kale and Spinach Tabbouleh Sandwich

ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT


Vegan Jamblaya

Vegan Jambalaya

I’ve been looking to expand into a little more Cajun and Creole cooking and adding a few dishes from that region into my repertoire, so I’m very excited to be presenting this vegan Jambalaya recipe. I’ve used ingredients that get us as close to the original version as possible, such as vegan chorizo sausage and

read more Vegan Jambalaya

Tofu and Mushroom baguette

Mushroom and Tofu Baguettes

Sandwiches are often an afterthought in vegan cooking, but the versatility of them can actually be quite astounding. There are almost endless varieties of patties and mixtures that you can put between two slices of bread and have as an easy lunch or a light supper. Some you can prepare in advance, while others need

read more Mushroom and Tofu Baguettes

Vegan sausage balls

Vegan Sausage and Aubergine Balls with Roasted New Potatoes and Mustard Satay Sauce

These vegan sausage and aubergine balls are a hearty meal for any day of the week. They are made from fresh vegan sausages and pan-fried aubergine, which are then rolled into a ball that you can either fry or cook in the oven. You can also turn this into a quick dish by making the

read more Vegan Sausage and Aubergine Balls with Roasted New Potatoes and Mustard Satay Sauce

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply