Vegan Tabbouleh Salad
This delicious Middle Eastern-inspired vegan tabbouleh salad is packed with fresh herbs, healthy grains, and flavorful dressings. The base of very finely chopped curly parsley is transformed into a scoop-able side dish you can't get enough of with mint, onion, lemon juice, flavorful olive oil, salt, and pepper. The ingredients are simple, and it's crazy easy to pull together without much effort. Serve it up with hot pita bread, hummus, and falafel for the perfect Mediterranean mezze!
Servings: 6
Calories: 177kcal
Ingredients
- 1 cup bulgur cracked wheat
- 1 large bunch curly parsley finely chopped
- ¼ cup mint finely chopped
- 2 medium-sized tomatoes diced
- ¼ cup onion very finely diced
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook bulgar according to package directions. Allow cooked bulgar to cool on the stove (and it may absorb more water during this time too). Once cool, drain any remaining water, transfer to a large bowl, and refrigerate until chilled before proceeding to the next step.
- Remove the bowl of bulgar from the fridge, fluff with spoon, and add the parsley, mint, tomatoes, and onion and mix well.
- In a small ramekin, add the lemon juice, olive oil, salt, and pepper and whisk together. Add this mixture to the main bowl and mix until fully incorporated.
- Store in a covered container in the refrigerator for up to 4 days.
Notes
Tabbouleh tends to get better once it has had some time to marinate, so this is a great dish to prep ahead of time and keep in the fridge!
Nutrition
Calories: 177kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 206mg | Potassium: 278mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1225IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 1mg