Alona Lahav

Tabbouleh Salad

Refreshing and zesty, ready in minutes, this vibrant green salad is our go-to for hot summer days. The parsley and mint in this recipe add freshness, as well as lots of vitamins, minerals, and antioxidants, making this recipe a real celebration of health!

You can replace tomatoes with pomegranate seeds for an interesting twist. Got some chives on hand? You can use them instead of spring onions for a more mild and bright flavor. If you want to add more veggies, try using some finely chopped cucumber. No bulgur available? Try adding cooked quinoa, boiled millet, sprouted wheat, or thinly grated cauliflower. We are big fans of making use of our creativity in the kitchen, so try experimenting to find what suits you best!

Recipe yield
4 servings
Total time
20 minutes

Ingredients

  • 1½ cups dry bulgur (or 300 g)
  • 2 cups boiling water (or 480 g)
  • A bunch of parsley
  • Half a bunch of mint
  • 3 large tomatoes
  • 3 spring onions (scallions)
  • 3 tbsp olive oil (or 40 g)
  • 2 lemons
  • 1 tsp of salt
  • ½ tsp black pepper

Instructions

  1. Add the hot water to a bowl. Add the bulgur to the bowl and cover it with a towel. Let it soak for 15 minutes, or until all the liquid is absorbed.
  2. Chop the parsley, mint, tomato, and spring onion, and add to the bowl.
  3. Season with olive oil, lemon juice, salt, and pepper, stir and serve.

Have we increased your appetite for salads? Try this filling quinoa and tofu salad!

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