Vegan Tabbouleh

Name: Vegan Tabbouleh
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 100g fine bulgur wheat; 3 large bunches flat leaf parsley, very finely chopped; 1 bunch fresh mint, very finely chopped; 4 ripe tomatoes, very finely diced; 4 spring onions, very finely sliced; 4 tbsp extra virgin olive oil; 3 tbsp lemon juice; 1 tsp salt; 1 tsp ground allspice

Lebanese fresh herb salad with bulgur wheat, masses of parsley, mint and lemon, naturally vegan. Squeezing the soaked bulgur completely dry keeps the salad light and herb-forward instead of turning into a heavy, waterlogged grain salad.

Total time

30 min

Prep

30 min

Cook

0 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegan

Ingredients

100gfine bulgur wheat

3 large bunchesflat leaf parsley, very finely chopped

1 bunchfresh mint, very finely chopped

4ripe tomatoes, very finely diced

4spring onions, very finely sliced

4 tbspextra virgin olive oil

3 tbsplemon juice

1 tspsalt

1 tspground allspice

Instructions

Pour just enough boiling water over bulgur to cover, soak 20 minutes then drain.

Squeeze bulgur completely dry in a clean cloth.

Chop parsley very finely — it is the hero of this dish.

Combine bulgur, parsley, mint, tomatoes and spring onions.

Dress with olive oil and lemon juice.

Season with salt and allspice.

Toss well and taste — it should be very fresh and bright.

Rest 15 minutes before serving.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

160

Protein

2.1g

Fat

14.1g

Carbs

8.7g

Fiber

2.9g

Sodium

497mg

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