Buckwheat & kale tabouleh

I have started this 12 weeks gym programme and I am always hungry !! I came up with this easy  “Buckwheat & kale tabouleh recipe. Full of nutrients and easy to prepare. It can be made in advance and will last for few days. 

I can guarantee that you will not be hungry for a little while after eating the taboule ♥

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Buckwheat & kale tabouleh
Serves 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 Bunch of kale (rib removed)
  2. 4 tomatoes (chop in small cubes)
  3. 1 yellow pepper (chop in cubes)
  4. 1 shallot (finely chopped)
  5. 1 cup of sprouted chick peas
  6. 1 cup of buckwheat (soaked for 8hours and dehydrated for 1 to 2 hours)
  7. 1 lemon (the juice of one lemon)
  8. 2 tbs of olive oil
Instructions
  1. Place the kale in a food processor with the S blade
  2. Process until the kale is finely chopped
  3. Place the kale in a bowl, add the lemon juice and olive oil, massage gently
  4. Add the tomatoes, yellow pepper, shallots, sprouted chick peas and the buckwheat
  5. Stir well and serve
Notes
  1. The taboule can be kept in the fridge up to 3 days
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