The first time I ever had tabbouleh was in France, of all places. We were biking the countryside of Burgundy and came upon this quaint little restaurant near the river. It really was as lovely as it sounds. This woman from England owned this tiny restaurant and lived in the house above it, and she made some BOMB food. I ordered smoked salmon with tabbouleh and quickly fell in love with how fresh it tastes. She also made ham sandwiches that had MANY square pads of butter throughout the bread. I love France. America scoffs at square pad butter sandwiches, but not Europe. They embrace it there. I miss Europe so much. We were suppose to be in Spain right now and my little heart is breaking inside right now. So instead I’ll eat this tabbouleh that reminds me of the days when travel was a normal part of our lives.
On a more positive note, I’m almost through 2 months of the bean protocol and I’m LOVING IT SO MUCH! I started eating beans 6-8x/day, I cut out caffeine, sugar, alcohol, dairy, and I’m not eating any fat whenever I eat beans. This protocol has improved my acne drastically in such a short amount of time and I’m SO PUMPED to see what the next few months have in store. And this tabbouleh is one of the recipes I’ve been eating regularly to ensure I get enough beans in. It’s the perfect side dish that does really well in the fridge throughout the week, so it’s also great for snacks! Most tabbouleh has some sort of olive oil in it, but not this one since you’re not supposed to eat fat with beans. I find that it doesn’t need the fat, but you can always add olive oil, if you prefer!
I’ve had some friends and some people online all start the bean protocol and tell me that they’ve experienced positive results almost right away! It really is so strange and so eye opening! I wish I would have known about this protocol years ago because I really could have improved my skin way earlier on in life. If you want to know more about the bean protocol, you can listen to my Spilling The Beans Podcast and I really loved listening to Unique Hammond’s story on Episode 83 on the Expanded Podcast. It was the episode that inspired me to give the bean protocol a try and I also signed up for her online e-course! If you always thought beans were the enemy (like me), you may feel differently after you hear her story. I know I did! Now I’m off to eat some Taco Pasta Salad for breakfast to get those beans in right away! See you soon with some more bean recipes!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- 14 ounce can of lentils, drained and rinsed
- 3 Persian cucumbers, diced
- 1 red bell pepper, diced
- 1/4 red onion, diced
- 1 bundle of Italian parsley (about 2 cups worth), finely chopped
- 1/4 cup mint leaves, finely chopped
- juice of 2 lemons
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- Drain lentils from the can, rinse them, then place in a large mixing bowl.
- Add the rest of the ingredients and mix well to combined.
- Serve up or store in the fridge in a covered container for up to 1 week.
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Oh, Hi! I’m Juli.
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