5 Ingredient Vegan Tabbouleh Salad
5 Ingredient Vegan Tabbouleh Salad, easy and vegan salad that is delicious and friendly to the Mediterranean diet .
Servings: 8 servings
- Cracked Wheat Bulgur– 1 cup. see post for alternatives
- Tomatoes- 2 cups diced. Cherry, Roma (plum) or grape tomatoes are good choices.
- Parsley- 1 cup chopped. Flat leaf or Italian are good choices.
- Mint Leaves- ¼ cup chopped.
- Onion- ½ cup chopped. Scallions red onion, or green onion.
Prepare the bulgur by placing it in a bowl and pouring boiling water over it. Cover this and allow the bulgur to soak for at least a half hour. If you are using an alternative to bulgur please follow the directions on the package for preparation. Allow it to cool and then transfer it to a large bowl and add the remaining ingredients as described in the directions which follow.
Once the bulgur is tender and has absorbed most or all of the water you can transfer it to a larger bowl. You can drain or remove any remaining water without transferring it. Allow this to sit at room temperature for at least another half hour.
Give the bulgur a quick stir with a fork and then add the remaining ingredients to the bowl.
Toss the salad in the dressing well and add any additional seasonings as desired.
Serve the salad or cover it and allow it to set in the refrigerator.
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Serving: 1g | Calories: 140kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Sodium: 9mg | Fiber: 6g | Sugar: 7g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!