Go Back

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!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Mediterranean
Author: Marie Asselin


  • 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)


  • 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.