When is Tabbouleh not tabbouleh? When it's made with kale, no tomatoes but still has all those acidic, chewy tastes and textures. I serve this with fried halloumi for an out of this world yummy lunch. Crusty bread would also do the trick.
It is great as a side salad and the longevity of the rice and kale makes it a good one to prep ahead. You can really eat this for a couple of days as it lasts really well.
I hope you like it! I love it.
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