Easy Vegan Bulgur Tabbouleh Salad

Parsley is always the star of the show when it comes to tabbouleh, and this simple recipe from Live Eat Learn blogger Sarah Bond gets it just right with a touch of cool mint and zesty lemon.

What you need:

½ cup bulgur
1 cup water
1 cup diced cucumber
1 cup diced tomato
1 teaspoon salt, divided
¼ cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
3 cups packed parsley, finely chopped
¼ cup packed mint, finely chopped
2 green onions, thinly sliced

What you do:

In a small pot, bring bulgur and water to a boil, then cover and simmer for 15 to 20 minutes, or until tender. Allow bulgur to cool slightly.
In a medium bowl, stir together cucumber, tomato, and ½ teaspoon of salt. Place in a colander and allow excess moisture to drain. Let drain for 10 minutes.
In a small bowl, whisk olive oil, lemon juice, garlic, and remaining ½ teaspoon of salt.
In a large bowl, toss cooled bulgur, strained cucumber and tomato, herbs, green onion, and dressing. Serve chilled or at room temperature.

For more recipes like this, check out:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Story Credits: Vegnews.com