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Bowl of tabbouleh salad

Bohemian Style Tabbouleh Salad

Delicious Bulgur based, vegan tabbouleh that's packed with protein rich ingredients
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Prep Time 20 minutes
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.