10-Minute Vegan Raw Broccoli Tabouli

by | Jul 21, 2015 | 9 comments

10 Min Vegan Raw Broccoli Tabouli - Cook Republic

Following on the heel of this cauliflower rice recipe, I would love to this share this broccoli recipe that involves processing a whole head of broccoli including the stalk into tiny couscous like consistency. Broccoli is an amazing vegetable and quite versatile when you choose to get adventurous with. The tiny little buds on the floret have a seed/grain like texture that makes it ideal to form the base of a nourishing salad without actually using seed or grains. I have made a raw broccoli salad that often graces my buddha bowls or falafel plates but I have also added some quinoa for added texture. Why? Because I always have a box of cooked quinoa in the fridge that begs to be used every other day. You could skip adding the quinoa altogether or add another element instead. I love recipes like these where the stalk of the broccoli really shines. It probably is my most favourite part of the vegetable and I am constantly experimenting with new ways to cook or prep with it. The freshness of this salad is elevated with all the beautiful green herbs and pops of ruby red sweet pomegranate seeds. It travels well and is a definite keeper.

10 Min Vegan Raw Broccoli Tabouli - Cook Republic

10 Min Vegan Raw Broccoli Tabouli - Cook Republic

10 Min Vegan Raw Broccoli Tabouli - Cook Republic

10 Min Vegan Raw Broccoli Tabouli - Cook Republic

10 Min Vegan Raw Broccoli Tabouli - Cook Republic



5 from 2 votes
The classic tabouli gets a raw makeover with a fresh head and stalk of broccoli processed into crumbs to form the bulk and base of this gorgeous super healthy salad. Some black quinoa and pomegranate seeds add texture and pockets of flavour hit.
Print Recipe Rate / Comment
Course // Brunch, Salad
Cuisine // Gluten Free, Middle Eastern, Raw, Vegan
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 6


  • 300 g raw broccoli, 1 broccoli head + stalk
  • 1 bunch flat-leaf parsley, chopped
  • 1 bunch mint leaves, chopped
  • 1/2 cup cooked black quinoa
  • 2 large tomatoes, deseeded and diced
  • 1 cucumber, deseeded and diced
  • juice of 2 small lemons
  • handful of pepitas
  • seeds from 1 pomegranate
  • 3 tablespoons olive oil
  • salt + black pepper to taste


  • Process whole broccoli (head and stalk) to coarse crumbs in a food processor. Add herbs and process for a few seconds until chopped fine. Place in a large bowl.
  • Add all other ingredients to the broccoli.
  • Mix well until thoroughly combined.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic




I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Rosa

    Scrumptious! I love broccoli tabouli.



  2. Sarah | Broma Bakery

    Yuh uh uhm! This looks soo refreshing and exactly what I’m craving this week!

  3. Abby

    These photos are perfection, Sneh, and what a yummy recipe! <3

  4. Vickie

    sounds delicious – I love broccoli & the stalk is the best 🙂

  5. Liz

    Simple to make, great texture and colour, and delicious!

  6. Kirsten

    Yum , incredibly delicious. The whole family loved it

  7. Shelley

    5 stars
    I don’t really like broccoli, but this salad was delicious!

  8. Leigh Martin

    5 stars
    Just made this this evening. I added some toasted pistachios too. Soooo delicious!


Submit a Comment

Your email address will not be published.

Recipe Rating