When you’re craving something cool, fresh, and flavorful, a veggie-filled salad might come to mind. But, have you ever considered a dish that is more geared towards grains? You’ll find this vegan tabbouleh salad a fun foray into the world of Mediterranean cuisine.
Don’t feel afraid if you haven’t tried this delightful dish before with its exotic taste and interesting texture. You may be surprised at how much you enjoy this enticing recipe on an everyday basis. In other words, you’re really going to love it, especially in the warmer months when served with glorious garden tomatoes, a little bit of lemon juice, and hints of mint.
So, what are you waiting for? Let’s put some vegan tabbouleh salad on the table!
You might be wondering, what exactly is tabbouleh? Fist let’s start with the pronunciation of tabbouleh, since it’s often mispronounced. The correct tabbouleh pronunciation is tuh-BOO-lee (which is why it’s sometimes misspelled as “tabouli”). But what is tabbouleh?
Tabbouleh is a salad created with cracked wheat (bulgar), tomatoes, olive oil, lemon, salt, and pepper. Herbs like parsley, mint, and onion are also added for extra flavor. A traditional dish that’s very popular in the Arab nations and also occasionally served with pomegranate seeds instead of tomatoes.
This vegan Tabbouleh salad is filled with many healthy and nutrient-rich ingredients such as: healthy fats from olive oil, complex carbohydrates from the cracked wheat, lycopene from the tomatoes, vitamin C from the lemon juice, and antioxidants from parsley and onion. Plus, it’s loaded with lots of fantastic fiber and flavor.
This refreshing salad is so incredible on its own that you may not want to do anything different. But, in case you have extras and want to mix things up, here are several suggestions to creating a delightful new dish out of the leftovers.
Though this recipe has specific elements that give it a traditional essence, there are a few variations you could consider. Feel free to experiment with one or more of the ingredients listed below. They will add another lovely layer to your super fresh grain salad.
Bulgar is as easy to cook as pasta. In a medium pot, add 1 cup of dry bulgar and 2 cups of water. Place over medium heat and bring to a boil. Once boiling, turn the heat to low, cover, and allow to cook for 12 minutes. Remove from heat, fluff with a fork, and allow to cool. If there is excess water, drain it into the sink and fluff again. The bulgar will continue to absorb a bit of water as it cools.
You can easily store you leftover vegan tabbouleh salad in a covered container in the fridge for up to four days. Because this salad tastes even better once it has time to marinate, this is the perfect recipe to make ahead of time. It tastes even better the next day!
You can also freeze any tabbouleh that you don’t think you’ll be eating up right away. Just make sure that it’s sealed well and in a freezer-safe container. It should keep for up to three months frozen. To reheat, simply take out the night before and let defrost in the fridge and heat in a skillet over medium until desired temperature. You can also microwave your tabbouleh for a minute or two, or to your liking.
Vegan Tabbouleh Salad Recipe and vegan food photography by Michelle Cehn, copyright of World of Vegan™, all rights reserved. Article written by Gina House and edited by Amanda Meth. Please note that this article may contain affiliate links which helps support our work at World of Vegan.