Lebanese Tabbouleh Salad
Lebanese Tabbouleh Salad A light & healthy parsley salad packed with all of the fresh flavours of the Mediterranean in each bite. The perfect light plant-based lunch & doubles as a great side dish for summery dinners or potlucks. Light, delicious, & super meal prep-friendly - naturally Vegetarian & Gluten-Free, easily Vegan & Dairy-Free.
Ingredients
- 2 tablespoon fine bulgur (#1)
- ⅓ cup lemon
- 2 Roma tomatoes finely diced
- 2 green onion finely diced
- ¼ cup onion finely diced
- ¼ cup mint 2-3 sprigs
- 1 bunch parsely finely chopped
- ¼ cup olive oil
- 1 tsp salt
Instructions
- Wash the Parsley. It's best to wash the parsley the night before, so it'll be completely dry before chopping.
- In a small bowl, add the bulgur & lemon juice and let it soak until it is soft and plumped: about 15-20 minutes. Set aside and continue with the rest of the ingredients.
- Meanwhile, prepare the vegetables by finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice. remove access juice help prevents the bulgur from becoming too bloated.
- Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and olive oil over. Gently toss to combine. Serve at room temperature or cold, with lettuce or cabbage, if desired.