Roasted root vegetable tabbouleh (tabouli)

roasted root vegetable tabbouleh with beet hummus and pita crisps

How to make roasted root vegetable tabbouleh


  • 1/2 c bulgar, hydrated and drained
  • 2 cups roasted root vegetables, chopped small (I make this recipe after Thanksgiving each year, using leftover veggies from dinner for it! They’re perfect and it’s a great post-turkey-day detox dish.)
  • 1 c shopped parsley
  • 1 c chopped mint
  • 1 c chopped green onion
  • About 1/4-1/3 c lemon juice
  • About 1/3 c olive oil
  • Few shakes of ground cumin
  • Salt & pepper to taste
  • Toppings: pomegranate, feta, chopped nuts (any combination thereof / whatever else you might want)


This can’t be easier, ok? Mix everything besides the toppings in a bowl. Taste and adjust seasonings to your liking.

To serve: Top with desired toppings and eat this as a salad with a fork (or spoon!), with pita or pita chips, or part of a mezze platter. This also makes a great ingredient in a wrap/rolled pita with hummus, falafel, or chicken. (Or leftover turkey if you’re like me and making this with Thanksgiving leftovers.)

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