RV road trips don’t have to mean abandoning healthy eating habits. This delicious nutrient dense Tabbouleh salad is easy to take on the road. This plant based recipe incorporates bulgur and chickpeas with staples like tomatoes, cucumbers, parsley and mint.

Bulgur is not just tasty. It’s also a super grain, a powerhouse of nutrients, including 4 grams of protein per cooked 1/2 cup serving. Chickpeas and parsley both provide an additional nutrient boost. And the dressing here is simple and light. It creates a beautiful balance of flavours.

You’ll want to take this recipe everywhere you go. It’s delicious on its own. However, it also wraps up in a pita or tortilla with a little lettuce for delicious, nutritious road trip snacking.

Bohemian Style Tabbouleh Salad

Delicious Bulgur based, vegan tabbouleh that's packed with protein rich ingredients

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Prep Time 20 minutes mins

Servings: 4

Course: dinner, lunch, Main Course, Salad, Side Dish

Cuisine: Mediterranean, middle eastern

Ingredients Method

Ingredients

  

• 1 cup red bulgur
• 1 cup boiling water
• 3 cups finely chopped parsley substitute 1/2 cup dried if you don't have fresh
• 1/4 cup finely chopped mint
• 1/4 cup finely minced green onions
• 2-3 medium tomatoes, diced
• 1 medium english cucumber finely chopped
• 1 1/2 cup cooked or low sodium canned chick peas
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 3 tbsp lemon juice about one lemon's worth
• 3 tbsp extra virgin olive oil

Method

 

1. In a heatproof bowl, add boiling water to bulgur, stir and allow to soak for 1 hour.
2. Drain well and squeeze out any excess moisture.
3. In a big bowl, combine drained bulgar, parsley, mint, green onions, tomatoes, chickpeas, cucumbers, Salt, ground cumin, black pepper, lemon juice, and olive oil. Mix together thoroughly
4. Refrigerate for at least an hour, preferably overnigh to allow the flavours to truly meld and develop.