More Than Just Dinner.


0 item(s) - $0.00
You have no items in your shopping cart.


Prep Time:20 Minutes
Cook Time:10 Minutes

Nutritional Information

A different take on the traditional tabbouleh.


  • For the Pickled Sumac Onions:
  • 1 cup finely diced red onion (½ large red onion)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons ground sumac
  • ¼ teaspoon kosher salt
  • For the Tabbouleh:
  • 2 cups packed shredded kale
  • ¾ cup finely chopped walnuts
  • ½ cup diced apple (½ Honeycrisp)
  • ¼ cup pickled sumac onions
  • ¼ cup pomegranate seeds, plus more for garnish
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt, plus more to taste


  • 1. Make the pickled sumac onions: In a small bowl, toss the onions with the red wine vinegar, sumac and salt. Let the onions macerate for at least 30 minutes, stirring occasionally. Makes 1 cup. Make ahead: The pickled onions can be made, covered and chilled for up to 3 days.
  • 2. Pre heat the Egg to 450ºF with cast iron grate for direct heat. Grill the kale just until crispy. In a separate large bowl, combine all of the tabbouleh ingredients and toss. Taste and adjust the seasoning with salt. Sprinkle with more pomegranate seeds and serve.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Submit Review

Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828