• Chef Jade

Vegan Tabbouleh Salad

Updated: Feb 1

Inspired by: Leave Eat Learn


  • ¾ cup bulgur plus 1 ½ cup water

  • 1 ½ cup diced cucumber about ½ medium cucumber

  • 1 cup diced tomato about 1 roma tomato

  • 1 tsp salt divided

  • 3 cups packed parsley finely chopped, 90 g

  • ½ cup packed mint finely chopped, 10 g

  • 2 green onions thinly sliced

  • ¼ cup extra virgin olive oil 60 mL

  • 4 Tbsp lemon juice 45 mL

  • 2 clove garlic minced

DIRECTIONS: Bulgur: Bring bulgur and water to a boil in a small pot, then cover and simmer for 20 minutes, or until tender. Allow bulgur to cool slightly.

  • Prep Veggies: Meanwhile, stir together cucumber, tomato, and ½ tsp salt. Place in a colander and set over a bowl to allow excess moisture to drain out. Let drain for 10 minutes (or until the rest of the recipes is ready).

  • Chop: Remove the thick stems from the parsley and mint, then finely chop (either by hand or with a food processor). Slice the green onion.

  • Dressing: Whisk together olive oil, lemon juice, garlic, and remaining ½ tsp of salt.

  • Assemble: In a large bowl, toss together cooled bulgur, strained cucumber and tomato, herbs, green onion, and dressing.

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