Spelt Tabbouleh with Jalapeño Vinaigrette

A twist on the traditional dish, spelt tabbouleh with jalapeño vinaigrette has an added chewy texture that pairs perfection with the slightly spicy pepper

I have been eating Lebanese tabbouleh for as long as I can remember. And if you’re getting bored with the typical salad on your dinner table, then this is a great way to help shake things up! This Spelt Tabbouleh with Jalapeño Vinaigrette may not follow the traditional recipe, but the added chewy texture of the dish is highly satisfying with the spice of the jalapeño.

Ingredients

• For the tabbouleh: fresh parsley, scallions, mint leaves, cherry tomatoes, and cooked spelt.
• For the vinaigrette: jalapeño, lemon juice, salt, and olive oil.

How to Make Spelt Tabbouleh with Jalapeño Vinaigrette

Start your spelt tabbouleh by cooking your spelt, following the package instructions.

While your spelt is cooking, dice your scallions and jalapeño. Quick tip, if you’re someone who is affected more by the capsaicin oil found in peppers, wear disposable cooking gloves when cutting peppers! Either way, definitely wash your hands before you touch your face!

Then in a food processor or a blender, add your fresh parsley and mint leaves.

Then in small pulses (to make sure you don’t puree it), chop your greens until finely minced.

Then add your finely minced parsley, mint, and scallions to a large bowl.

And add in your cooked spelt.

Then toss in your halved cherry tomatoes.

To finish, dress your tabbouleh with fresh lemon juice, olive oil, salt, and the minced jalapeño.

Stir everything together until it’s evenly mixed and the tabbouleh is all coated in the juice and oil.

Then serve and enjoy your Spelt Tabbouleh with Jalapeño Vinaigrette! Feel free to garnish with extra lemon juice and parsley or mint leaves.

Frequently Asked Questions:

More Salads to Shake Things up

• Fresh Mushroom Salad with Lemon Parmesan Vinaigrette
• Italian Chopped Salad with Cannellini Beans
• Soba Noodle Salad with Sesame Ginger Soy Vinaigrette
• Orange, Fennel, and Red Onion Salad
• Smashed Chickpea Salad with Dill

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Despite how it strays from tradition, I’m pleased to say my Spelt Tabbouleh with Jalapeño Vinaigrette was a hit with my Lebanese family, and it’ll be a hit with your family, too!

Your fork is waiting.

Spelt Tabbouleh with Jalapeño Vinaigrette

5 stars average

A twist on the traditional dish, spelt gives this tabbouleh an added chewy texture that pairs perfection with the slightly spicy jalapeño vinaigrette.

Print

Prep Time 15 minutes mins

Total Time 15 minutes mins

CourseCourse: Salad

ServesServes: 8

Ingredients Method Nutrition Notes

Ingredients

 

US MeasurementsConvert to Metric

 

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• ▢ 6 cups fresh parsley
• ▢ 1 ½ cups cooked spelt prepared according to package instructions
• ▢ 2 cups cherry tomatoes halved
• ▢ 5 scallions minced
• ▢ ½ cup fresh mint minced

Jalapeño Vinaigrette

• ▢ 1 jalapeño stemmed and seeded
• ▢ ⅓ cup lemon juice
• ▢ 1 ½ teaspoons salt
• ▢ ⅓ cup extra virgin olive oil

Instructions

 

1. ▢
   Place parsley in a food processor and pulse until finely minced, careful not to puree.
2. ▢
   Remove parsley from the food processor and place in a large bowl. Stir in cooked spelt, cherry tomatoes, scallions and fresh mint.
3. ▢
   To prepare vinaigrette, add jalapeño, lemon juice and salt to the food processor and pulse until incorporated, 30-60 seconds. With the machine on high, slowly add olive oil and continue processing until vinaigrette is emulsified.
4. ▢
   Pour jalapeño vinaigrette over the tabbouleh and toss well. Check for seasoning and adjust accordingly.

Nutrition

Calories: 167kcalCarbohydrates: 18.5gProtein: 4.3gFat: 9.9gSaturated Fat: 1.3gPolyunsaturated Fat: 8.6gTrans Fat: 0gCholesterol: 0mgSodium: 456mgFiber: 3.7gSugar: 3.1g

Liz’s Notes

Can be stored in an air-tight container in the refrigerator for up to 5 days. Over time, spelt will absorb the vinaigrette so you may wish to add additional lemon juice, olive oil or salt before serving.

For a mild salad, eliminate the jalapeño or remove all of the stems and seeds which is where the heat lives.

For a spicier salad, leave the seeds and/or add a second jalapeño.

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Let us know how it was!