Description
A refreshing and vibrant Lebanese Tabbouleh Salad recipe bursting with fresh herbs, vegetables, and zesty flavors. This vegan salad is perfect as a light meal or a side dish for any occasion.
Ingredients
Scale
Fresh Herbs:
- 1 bunch fresh parsley, finely chopped (about 2 cups packed)
- ½ cup fresh mint leaves, finely chopped
Veggies:
- 2 medium tomatoes, diced
- 1 small cucumber, finely diced (optional)
- 3 green onions, finely sliced
Others:
- ¼ cup fine bulgur wheat
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Soak Bulgur: Rinse the bulgur in cold water and let it soak for 10–15 minutes, then drain thoroughly and squeeze out any excess moisture.
- Combine Ingredients: In a large bowl, mix the parsley, mint, tomatoes, cucumber, and green onions. Add the bulgur and toss everything together.
- Add Dressing: Pour in the lemon juice and olive oil, season with salt and black pepper. Mix well until evenly coated.
- Chill: Refrigerate for at least 30 minutes before serving to blend the flavors.
Notes
- Use the finest bulgur for an authentic texture.
- Chop herbs finely with a knife for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
