This Summer Broccoli Tabbouleh is a delicious twist on the traditional salad!  Fiber-rich broccoli rice mixed with sweet corn, plump tomatoes, creamy goat cheese, fresh herbs and creamy jalapeno hummus dressing.  It’s healthy, nutritious, filling and perfect for lunch or dinner!

*Updated*

This post was originally published in August 2018.  I’ve updated the post below to include more information about tabbouleh salad.  Plus, I’ve included a recipe video to show you how easy this healthy broccoli tabbouleh is to make! 

Hey there, friends!

So, it’s always at about this exact point in summer that I start to get a feeling of sadness mixed with a touch of anxiety.

I know that the summer season isn’t officially over until September 22^nd, but for some reason the start of August signals the unavoidable, looming end of my favorite season.  *Sigh*

Don’t get me wrong, I do love the crisp, cooler weather autumn has to offer, it’s just that I will miss all the colorful, delicious produce and overall relaxed vibes only summer can provide.

With that said, it feels absolutely imperative that we devour all the fresh summer fare until we can’t eat no more.

Who’s with me?!

Summer Broccoli Tabbouleh

Tender, finely chopped, delicately roasted broccoli rice and sweet kernels of corn tossed with juicy grape tomatoes, earthy parsley, cool mint, crunchy pepitas and decadent goat cheese.

Drizzled with a silky, spicy, creamy hummus dressing and garnished with fresh scallions, rich avocado and delicate microgreens, this vegetarian salad is nothing short of sensational!

It’s healthy, nutritious, filling and boasts tons of textures with fresh summer flavors!

Perfect for picnics, potlucks, easy lunches, as a weeknight side, part of a spread, or served with protein for a healthy main meal, this broccoli tabbouleh is a delicious twist on the traditional tabbouleh salad.

What is Tabbouleh?

Tabbouleh (pronounced ta-bool-ay), or Tabbouli salad, is a Lebanese vegetarian salad made up of tomatoes, onion, bulgur wheat, lots of chopped parsley and mint, tossed with olive oil, lemon juice, salt and pepper.  Some variations use couscous instead of bulgar, and/or add garlic, lettuce, and cucumber.

While Tabbouleh is traditionally served as part of a collection of small plates, known as a meze (or mezze platter), in the Middle East, its popularity has grown in Western cultures.

What is broccoli tabbouleh?

Broccoli Tabbouleh ditches the bulgur in favor of finely chopped broccoli.  This summer tabbouleh also utilizes fresh sweet corn, crunchy pepitas and creamy goat cheese!  As well, a creamy hummus based dressing is substituted for the the traditional blend of olive oil and lemon juice. The result is a tabbouleh that will blow your mind!

What goes with tabbouleh?

Tabbouleh is simple to make and very versatile!

If you are looking to turn this broccoli tabbouleh into a main meal, complete with a protein, it pairs excellently with chicken, lamb, beef, salmon or lump crab!  Or, if you are looking to keep this vegetarian, chickpeas (either plain cooked or roasted crunchy) are delicious addition!

As well, you can turn this tabbouleh into a sandwich by using it as a filling in a pita!  Add a smear of a soft cheese, or hummus, and add thinly sliced chicken, lamb, beef or falafels, sliced tomato and shredded lettuce – voila!  Sandwich heaven!

Also, you can serve this tabbouleh as a part of a platter.   Place a few scoops of Summer Corn & Broccoli Tabbouleh in the center of a serving platter and surround it with toasted pita wedges, hummus, baba ganoush, strips of roasted red pepper, grilled vegetables, a large block of feta cheese, olives and/or any type of protein!  The additions and possibilities are endless!

How long does tabbouleh keep?

Traditional tabbouleh will keep stored in the refrigerator for several days.

And, just like the traditional version, this Broccoli Tabbouleh Salad will keep stored, covered, in the refrigerator for several days as well.  However, I would not add the creamy jalapeno hummus dressing, or any garnishes, until ready to serve!

How to make Broccoli Tabbouleh?

Broccoli Tabbouleh is incredibly easy to make!  The food processor does most of the heavy lifting in this recipe, so the preparation is quick and easy!

Step by Step Photos How to make Broccoli Tabbouleh:

Tips and Tricks for the Best Vegetable Tabbouleh recipe:

1. The amount of water needed for the hummus dressing depends on personal preference.  Start with 1 ½ tablespoons of water, and add more water, a teaspoon at a time, until desired consistency is achieved.
2. If you don’t have a food processor, you can turn the broccoli into broccoli rice with a box grater, or you can use a chef’s knife to finely chop it.
3. If you prefer a spicier dressing, leave the ribs of the jalapeno intact.
4. If you want your corn to have a more charred appearance, remove the broccoli from the oven after fully cooking in step 3.  Move the corn to the top shelf of the oven and switch the oven to broil.  Broil for 2-4 minutes, or until charred to your liking.

Healthy and nutritious, yet hearty and packed with both texture and flavor, this Summer Corn & Broccoli Tabbouleh Salad is a delicious addition to any summer menu!  And, be sure to make a double batch of the Creamy Jalapeno Hummus dressing, because it’s legit lick the bowl clean type of yum!

Until next week, friends, cheers – to colorful summer meals!

XOXO

Cheyanne

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The best Broccoli Tabbouleh recipe plus step-by-step video👇

4.8 from 10 votes

Print

Summer Broccoli Tabbouleh

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

This Summer Corn & Broccoli Tabbouleh is a delicious twist on the traditional salad! Fiber packed broccoli rice mixed with sweet corn, plump tomatoes, creamy goat cheese, fresh herbs and creamy jalapeno hummus dressing. It’s healthy, nutritious, filling and perfect for lunch or dinner!

Course: Main Course, Salad, side

Cuisine: American, Lebanese

Keyword: broccoli, broccoli rice, corn, dressing, goat cheese, Healthy, hummus, jalapeno, Summer, sundried tomato, tabbouleh, tabbouli

Servings: 4

Calories: 377 kcal

Author: Cheyanne Holzworth

Ingredients

• 1 ½ pounds Broccoli Florets – roughly chopped
• 3 large Ears Corn – husks and kernels removed
• 2-3 TBS Olive Oil divided
• Sea Salt Flakes & Ground Black Pepper
• ¾ Cup Flat-leaf Parsley – finely chopped, plus more for serving
• ½ Cup Mint Leaves – finely chopped, plus more for serving
• ½ pint Grape Tomatoes – halved
• ½ Cup Pepitas – chopped, can substitute sunflower seeds
• 1/3 Cup Goat Cheese – crumbled, can substitute feta

Creamy Jalapeno Hummus Dressing:

• 1 small Jalapeno – seeded, ribbed & roughly chopped*
• 1 small Clove Garlic – smashed & peeled
• ½ Cup Hummus store-bought or homemade
• 1 ½ - 3 TBS Water *
• 2 ½ tsp Lemon Juice

Optional Add-ins & Garnishes: Sliced Avocado, Microgreens, Sliced Jalapenos, Sliced Scallions, Lemon Wedges, Chickpeas, Pita Wedges

Instructions

1. Preheat oven: Arrange oven racks to upper and lower 1/3rd positions in the oven. Preheat oven to 450 degrees F (230 degrees C). Line 2 large, rimmed baking sheets with non-stick foil and lightly grease. Set aside.
2. Prep broccoli & corn: Place the broccoli, in batches, in the bowl of a food processor*. Pulse until it resembled rice. Transfer broccoli to 1 of the prepared baking sheets. Drizzle with 1 tablespoon of oil and sprinkle with ¾ teaspoon salt and a scant ¼ teaspoon pepper. Toss to combine and spread the broccoli out in an even layer. Add corn to the other prepared baking sheet and drizzle with 1-2 tablespoons of oil. Season with ¾ teaspoon of salt and a scant ¼ teaspoon pepper. Toss to combine and spread the kernels out in a single layer.
3. Roast the broccoli and corn in the oven for 8-10 minutes, or until cooked through, rotating the baking sheets from top to bottom and front to back in the oven half way through cooking*. Set aside to cool.
4. Make the dressing: Add all the ingredients for the dressing to the bowl of a food processor. Season with a generous pinch of salt and pepper. Process until smooth. Taste and adjust for seasoning.
5. To serve: In a large bowl, combine the broccoli, corn, parsley, mint, and cherry tomatoes. Toss to combine. Add half of the dressing and toss to combine. Transfer the tabouli to a serving platter, or individual plates. Top with pepitas, cheese, extra herbs and desired garnishes. Enjoy!

Recipe Video

Recipe Notes

1. 1. The amount of water needed for the dressing depends on personal preference. Start with 1 ½ tablespoons of water, and add more water, a teaspoon at a time, until desired consistency is achieved.
2. If you don’t have a food processor, you can turn the broccoli into broccoli rice with a box grater, or you can use a chef’s knife to finely chop it.
3. If you prefer a spicier dressing, leave the ribs of the jalapeno intact.
4. If you want your corn to have a more charred appearance, remove the broccoli from the oven after fully cooking in step
5. Move the corn to the top shelf of the oven and switch the oven to broil. Broil for 2-4 minutes, or until charred to your liking.

*NUTRITIONAL INFORMATION includes tabbouleh salad and dressing.

Nutrition Facts

Summer Broccoli Tabbouleh

Amount Per Serving

Calories 377 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 5g31%

Cholesterol 8mg3%

Sodium 270mg12%

Potassium 1196mg34%

Carbohydrates 40g13%

Fiber 10g42%

Sugar 11g12%

Protein 17g34%

Vitamin A 3135IU63%

Vitamin C 185.4mg225%

Calcium 157mg16%

Iron 4.8mg27%

* Percent Daily Values are based on a 2000 calorie diet.

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