527 Julia St., (504) 875-4132
Esmeralda salad features quinoa, black beans, corn, cilantro, toasted pumpkin seeds, Cotija cheese and coconut-chili-lime vinaigrette.
1000 S. Jefferson Davis Parkway, Suite 100, (504) 301-3709
Barley salad is tossed with pear, dried cranberries, herbed goat cheese, arugula and apple vinaigrette.
942 N. Rampart St., (504) 569-9979
Lentil and farro salad is tossed with sunflower seeds, eggplant, cashew ricotta and preserved lemon.
504 Frenchmen St. (504) 949-4115; 1120 S. Carrollton Ave., (504) 861-8175; 3901 Banks St., (504) 482-7743; 4126 Magazine St., (504) 894-9800
Tabbouleh is made with bulgur, parsley, green olives, tomatoes and lemon.
4528 Magazine St., (504) 324-8234
Hemp seeds are substituted for bulgur in a tabbouleh made with parsley, tomatoes, carrots, onions and raisins.