Middle Eastern Vegan Buckwheat Tabbouleh

Vegan Buckwheat Tabbouleh (Alkaline Diet)

Adapted from the book Plant-Powered for Life: Eat Your way to Lasting Health by Sharon Palmer, RDN and our original recipe: Vegan Buckwheat Tabbouleh (gluten-free) in which we omitted the apples.


  • 1 cup uncooked buckwheat
  • 2 cups water
  • 4 medium garlic cloves
  • 4 cups chopped fresh parsley, loosely packed
  • ½ cup mint leaves
  • 1 bunch green onions, white and green parts, thinly sliced
  • ½ English cucumber, with peel, thinly sliced
  • 2 stalks of celery, thinly sliced
  • 1 ½ Tbsp. extra virgin olive oil
  • Juice of 2 lemons
  • 1 ½ – 2 tsp. Immunity Spice Mixture, recipe follows
  • Salt and Pepper to taste
  • ¼ cup raw sunflower seeds (optional)
  • ½ cup pomegranate seeds (optional)


Make Immunity Spice Mixture: (makes @ 10 tsp.) Stir the following spices together in a small bowl. Place in a spice jar.

  • 3 tsp. Turmeric, 1 ½ tsp. each cumin and coriander,
  • 3 tsp. ground fennel (grind seeds in spice grinder)
  • ½ tsp. dry ginger
  • 1/2 tsp. ground black pepper
  • ¼ tsp. powdered cinnamon
  • In a pot, combine buckwheat and the water. Cover and bring to a boil over medium high heat. Stir. Lower heat to simmer for 10 minutes, then turn off heat, for 5 minutes more. Drain liquid. Transfer to a large salad bowl to cool or refrigerate.
  • Place garlic, parsley, and mint in a food processor. Pulse until only finely chopped.
  • Pour onto cooled buckwheat.
  • Add green onions, celery, cucumber and apple. Mix well.
  • Place 1 Tbsp extra virgin olive oil in small sauce pan, add 1 ½ -2 tsps Spice Mix. Stir over med-low heat until the spice become fragrant. You’ll be adding this spice mix to the next step.
  • Whisk together in a small bowl the olive oil, lemon juice, Immunity Spice Mix, Salt and Pepper to taste. Add to the buckwheat mixture to taste. Serve at room temperature.

* Steps 1 and 2 may be done the day before.