Lebanese Parsley Salad

Have I noticed that I love Lebanese food? I think it’s the big city heart pounding inside me that let’s me crave far-away food and flavors.

And then it’s parsley, my by far most favorite herb. Parsley accounts for several important nutrients, such as vitamins A, K, and C. It’s also a good source of the minerals calcium, iron, magnesium, and potassium.

Parsley is a true superfood that’s even low in calories.

Vitamin A plays an important role in your immunity and eye health. Plus, it’s an anti-wrinkling nutrient and improves many skin conditions. Vitamin K is your bone and heart nutrient and just two tablespoons of parsley will exact your daily recommended intake of vitamin K.

Let’s not forget vitamin C. It’s the immune system vitamin and you can never eat to much of it especially during flu season.

What’s more, parsley is a good source of the nutrients magnesium, potassium, folate, iron, and calcium.

This vegan Lebanese Parsley Salad recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Lebanese Parsley Salad

A hearty and filling bean salad with a delightful crunch from lots of chopped parsley. Loaded with Mediterranean flavors, including lemon, garlic and fresh herbs. And vegan – of course.

Prep Time15 mins

Total Time15 mins

Course: Salad

Cuisine: Mediterranean, Vegan

Keyword: 10 ingredient or less, 30 minutes or less, BLW nut-free energy ball, dairy-free, gluten-free, salad, vegan

Servings: 4

Ingredients

• 4 cup white beans about 2 cans, drained and rinsed
• 1 small red onion diced
• 1 garlic clove very finely chopped
• 1 medium cucumber peeled, seeded and diced
• 1 cup fresh parsley very finely chopped
• 2 tbsp fresh dill
• ¼ cup olive oil extra virgen
• ¼ cup lemon juice about 1½ lemons
• ¾ tsp sea salt
• 1 dash red pepper flakes
• 1 cup couscous

Instructions

• Prepare couscous according to package instructions (Use a bowl large enough to account for increase in volumen).
• In a large serving bowl, combine the white beans, onion, cucumber, parsley and dill.
  
  
• Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until combined. Pour dressing over the bean and vegetable mixture and toss thoroughly.
  
  
• Serve immediately as is or with pita bread. Leftovers keep in the fridge for several days.