Easy Tabbouleh Salad (Vegan)

4.89 from 9 votes

Want to know what my most requested recipe is? It’s this Easy Tabbouleh Salad – a deliciously simple dish to make to take along to a BBQ or pot luck dinner and the perfect accompaniment to my Oven Baked Chicken Shawarma. (Serves 4 as a main, 8 as a side.)

Course Salad, Side Dish

Cuisine Middle Eastern

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 255kcal

Author Eb Gargano

Ingredients

200 g bulgur wheat
400 ml boiling water
150 g cherry tomatoes quartered
150 g cucumber diced
3 spring onions sliced finely
2 tablespoons mint chopped
2 tablespoons parsley chopped
1 clove garlic crushed or finely grated
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil ideally good quality extra virgin
Juice of half a lemon or more to taste

Metric - US Customary

Instructions

Place the bulgur wheat and boiling water in a pan, place the pan on a high heat and bring back to the boil. Clamp a lid on and turn the heat off completely (move off the burner if you are on electric) and leave for 10 minutes.
Meanwhile, prepare all the other ingredients and place in a large bowl. When the bulgur wheat is ready, tip into a fine mesh sieve and run under the cold tap until the bulgur wheat is cool/cold. Ensure the bulgur wheat has drained thoroughly, then add it to the rest of the ingredients and stir well. Transfer to a serving dish (if necessary) and serve. Or place in a plastic box and store in the fridge until needed.
Alternatively, if you have more time. You can allow the bulgur wheat to cool naturally before adding in the other in the other ingredients.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition