Low-Carb Broccoli Tabbouleh (Raw Vegan)

October 14, 2022
Broccoli Tabbouleh – my healthy low-carb take on the classic Lebanon or Syrian Bulgur Salad!
Recipe like this is perfect for those times when you want to eat lighter and get those vegetable servings in.
This low-carb broccoli couscous tabbouleh makes an amazing healthy side dish. Believe it or not, it makes a satisfying stand alone meal.
The homemade dressing is to die for! Simple, dairy-free with wholesome ingredients that comes together in about 30 seconds, and you can use it with basically any meal; from pasta to potato salads and also as a dip for tortilla chips.
Perfect for your raw vegan diet needs as very high in protein and in healthy fats.
Store tabbouleh in an air tight container. Stored properly, it will last in the fridge for two days. However, I recommend you eat it within the same day as the cucumbers will release a lot of juice.
vegan broccoli tabbouleh in a light blue bowl against a decorative background

Low-Carb Broccoli Tabbouleh (Raw Vegan)

Recipe Type: Allergen Free Detox Salads
utensils YIELDS 4 servings
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  • 1/2 Medium head broccoli, chopped into florets
  • 1 1/2 cups Parsely, finely chopped
  • 1/2 Large cucumber, seeded and diced
  • 1 tablespoon Freshly squeezed lemon
  • 3/4 teaspoon Sea salt
  • 1/4 teaspoon Black pepper
  • 1/2 cup Sunflower seeds
  • 1 tablespoon Nutritional yeast
  • 1 teaspoon Apple cider vinegar
  • 4 + more to garnish Sun-dried cherry tomatoes
  • 1 Garlic clove
  • 1/4 cup Unsweetened almond milk
  • Pinch Sea salt
  • To taste Cracked pepper
  • A dash Smoked paprika
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1. Place broccoli florets in a food processor and pulse until a consistency similar to couscous is reached.

2. In a large bowl, combine broccoli with parsely and diced cucumber. Add seasoning and taste. Strain out any excess liquid before serving as broccoli tends to get a bit watery.

3. To prepare the thick creamy dressing, add sunflower seeds, nutritional yeast, sun-dried cherry tomatoes, garlic, cracked pepper and apple cider vinegar in a food processor. Add almond milk and blend until thick and smooth, adding more by the tablespoon if too thick. Season with salt if needed.

4. Spoon the broccoli tabbouleh into serving bowls and drizzle with your sunflower seed creamy dressing. Squeeze some fresh lemon, garnish with a sun-dried cherry tomato and sprinkle a dash of smoked paprika.

5. Enjoy your healthy raw nutritious meal!

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Photo: Roberta Farrugia

Roberta Farrugia
Roberta Farrugia is a Certified Holistic Nutritionist specialized in Plant Based Nutrition and Weight Loss. She has been an Ethical Vegan for the past 25 years and is very passionate about Vegan and Plant based cuisine. She is all about living with intention. She focuses her work on encouraging healthy eating combined with self-love, care and worth. Follow Roberta on Facebook and Instagram @powehibyroberta.


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