MealsApril-May 2017

Gluten-Free Roasted Carrot Tabbouleh Salad

For added protein, toss some canned chickpeas (drained and rinsed) into this roasted salad!

Gluten-Free Roasted Carrot Tabbouleh Salad

Photography by Matthew Kadey

Tabbouleh is usually made with bulgur wheat and is not gluten-free. This gluten-free version combines chopped carrots and spices to mimic classic tabbouleh. Za’atar spice mix (a combination of sesame seeds, sumac and thyme) can be found at Middle Eastern grocers or natural food stores with a well-stocked spice aisle. 



1½ pounds carrots, cut into 1-inch chunks
4 whole shallots, peeled
1 tablespoon grapeseed oil or canola oil
2 teaspoons za’atar spice mix
½ teaspoon salt
1 cup flat-leaf parsley leaves
⅓ cup fresh mint leaves
¼ cup unsalted roasted almond slices, optional
3 medjool dates, sliced
½ cup crumbled feta, optional
4 cups baby spinach or other tender greens

Gluten-Free Za’atar Dressing

2 tablespoons extra virgin olive oil
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon za’atar spice mix
2 pinches salt


1. Preheat oven to 425°F. Place a rimmed baking sheet in oven as it heats.

2. Toss carrots and shallots with oil, 2 teaspoons za’atar spice mix and salt. Spread vegetables out on hot baking sheet and roast until carrots are darkened and tender, about 30 minutes, stirring once halfway through baking. Remove from oven and let cool.

3. Place roasted carrots and shallots in a food processor container and add parsley and mint. Pulse until coarsely chopped. Transfer mixture to a bowl and stir in almonds, if using, dates and feta, if using.

4. To make dressing, whisk together olive oil, lemon zest, lemon juice, garlic, 1 teaspoon za’atar spice mix and 2 pinches salt in a small bowl.

5. Add dressing to carrot tabbouleh and toss to coat.

6. Place greens in a large bowl and top with carrot tabbouleh.

Each serving contains 195 calories, 10g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 298mg sodium, 25g carbohydrate, 6g fiber, 14g sugars, 4g protein, 10Est GL.
Each tablespoon of dressing contains 42 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 34mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 0g protein, 0Est GL.

Contributing chef Matthew Kadey, RD, ( is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

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