Grilled vegetables, salads, and bright sides

Lebanese salads are often a gift to gluten-free diners. A chopped salad of cucumber, tomato, parsley, mint, and lemon is naturally fresh and vibrant. Roasted cauliflower with tahini, green beans with tomato and garlic, and grilled eggplant can bring color and texture to the plate without relying on flour. Tabbouleh requires special attention. The traditional version is parsley-forward but commonly includes bulgur wheat. A restaurant may offer a gluten-free variation made with quinoa or simply focus on herbs and vegetables, but it should never be assumed. Fattoush also usually contains toasted pita, so it needs a deliberate gluten-free preparation rather than a casual request to leave off the chips