Vegan Farro Tabbouleh with Kale

  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 3-4 servings

While bulgur wheat is the traditional tabbouleh ingredient, there's no reason you can't use whole grain farro instead to create a delicious and innovative vegan salad. And I couldn't resist sneaking in some kale to this tabbouleh, just because I happened to have some on hand and leftover. 

If you like this farro recipe, you might want to try this similar Greek salad with farro and feta. 

See also: What is farro? Cooking with farro

What You'll Need

  • 1/2 cup farro, uncooked
  • 1 1/2 cups water or vegetable broth
  • 3 tbsp lemon juice
  • 1 clove garlic, minced fine
  • 1 tbsp good quality olive oil
  • 1 large tomato, chopped small (or 1 pint cherry tomatoes, chopped)
  • 1 1/4 cups parsley
  • 1 cup cilantro
  • 2 green onions (scallions), chopped
  • 4 large leaves kale, minced small
  • plenty of salt and pepper, to taste
  • optional: chickpeas, chopped mint, crushed red pepper, crumbled feta cheese

How to Make It

First, cook the farro. If you've got some farro pre-cooked and leftover from another dish, that's fine too. Another pre-cooked or leftover whole grain would also work just fine in this recipe. 

To cook the farro, bring 1 1/2 cups water to a boil stove top. Add farro, reduce to a simmer, and allow to cook until done, about 30 minutes, or less if you've soaked your farro overnight. 

Combine farro with parsley, cilantro, kale, green onions and toss to combine well.

In a small bowl, combine the olive oil, lemon juice and garlic, combining well. Toss with farro mixture until well coated. 

Next, gently add in the tomatoes, tossing gently to combine, and add in any extras you may be using, such as chickpeas or cheese. Season well with salt and pepper.

Like farro? Here's even more whole grains you'll want to try: