Winter Tabbouleh with Zaatar Vinaigrette
Ingredients
- 7-8 cups finely shredded/chopped curly kale
- 2 cups cooked bulgur wheat, cooled (see notes)
- 1 1/2 – 2 cups chopped parsley (leaves and stems)
- 14.5 ounce can chickpeas, drained
- 1/3 cup sliced kalamata olives
- 1/4 cup finely chopped red onion
- 4 ounce jar sliced pimentos, drained
- 1/2 cup olive oil
- 1/3 cup pomegranate vinegar (see notes)
- 1 tablespoon za’atar blend (see notes)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- Small pinch ground cinnamon
Instructions
Winter Tabbouleh with Za’atar Vinaigrette serves 8 original recipe by thedinnershift.com.
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