This hearty kale tabbouleh features chorizo and feta for a stunning twist on a classic salad!

Kale Tabbouleh in bowl with fork

This kale tabbouleh is unlike any you’ve tasted before. It’s robust and packed with flavor, and I think you’re going to love it! The recipe is adapted from Simply Citrus (Gibbs Smith, 2018), a beautiful new cookbook by my friend and fellow blogger Marie Asselin. Marie is an amazing baker and cook, and the recipes in the book are vibrant and bright, featuring citrus fruits in everything from cocktails to appetizers, main dishes and desserts.

Kale tabbouleh in bowl

I love Marie’s Kale, Cilantro, and Chorizo Tabbouleh. It incorporates minced kale, which not only adds heartiness but also boosts nutrition (you could use any hearty green you have on hand, such as Swiss chard and/or mature spinach). I swap out the couscous in the original recipe for cooked quinoa, making the salad gluten-free. I also like to throw in some chopped mint in addition to the parsley and cilantro.

Kale tabbouleh with runny egg

Instead of using tomatoes, Marie includes diced Spanish chorizo, which is a total game changer. The chorizo gives the salad heft and a touch of smoky spice. Crumbled feta lends creaminess, and a zippy lime dressing ties everything together. While the salad is a lovely side dish to any meal, a runny egg on top transforms it into a substantial (and “dreamy,” as Marie rightly asserts) meal. This is just the lunch you need to ease you into spring!

Kale Tabbouleh with Fried Egg

Kale tabbouleh in bowl

I can’t wait to try some of the other recipes in Simply Citrus, including Caramelized Lemon & Fennel Risotto, Orange-Sesame Falafel with Spicy Tahini Sauce, Coconut Lemon Bars, and a Grapefruit & Pomegranate Pavlova, just to name a few!

Kale Tabbouleh with Chorizo & Feta

This recipe is adapted from the Kale, Cilantro, and Chorizo Tabbouleh from Simply Citrus (Gibbs Smith, 2018), by Marie Asselin. The salad incorporates loads of minced kale (you could use any hearty greens), along with parsley, cilantro and/or mint (which is my addition). The addition of diced Spanish chorizo is a total game changer, giving the salad heft and a touch of smoky spice. Crumbled feta lends creaminess, and a zippy lime dressing ties everything together. I use cooked quinoa instead of couscous, making the salad gluten-free. A runny egg on top is optional, but transforms the salad into a “dreamy” (as Marie states) meal!
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Author Marie Asselin

Ingredients

  • 2 ½ cups cooked quinoa
  • 2 cups finely chopped kale, Swiss chard and/or mature spinach
  • ½ cup finely chopped parsley
  • ½ cup finely chopped cilantro and/or mint
  • ½ cup Everyday Citrus Dressing, see below
  • ½ cup diced dry-cured Spanish chorizo
  • ¼ cup toasted pumpkin seeds
  • ¼ - ½ cup crumbled feta cheese
  • Salt and freshly ground black pepper
  • Fried, poached or soft boiled eggs, for serving (optional)

Instructions

  1. Combine all of the ingredients in a large bowl, and season with salt and pepper. Serve the salad on its own, or spoon it into serving bowls and top each with a runny egg, if you wish.

Everyday Citrus Dressing

Adapted from Simply Citrus (Gibbs Smith, 2018), by Marie Asselin.
Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Author Marie Asselin

Ingredients

  • 1 tablespoon grated lime zest
  • ¼ cup fresh lime juice
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 teaspoon ground turmeric, optional

Instructions

  1. Combine all of the ingredients in a small bowl or jar and whisk or shake to combine.

Kale tabbouleh with runny egg

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