Easy Tabbouleh Salad Recipe
Learn how to make a classic Middle Eastern tabbouleh salad with fresh veggies, herbs, and an olive oil dressing for a healthy, refreshing, vegan dish!
Servings: 4 servings
Equipment
- 1 Small Measuring Cup
Ingredients
- 1/2 cup fine bulgur wheat
- 2 cups firm Roma tomatoes finely chopped
- Salt to taste
- Black pepper to taste
- 4 Persian cucumbers peeled and finely chopped
- 3 green onions white and green parts, finely chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup lime juice freshly squeezed
- 3 bunches parsley with stems removed, washed and dried, very finely chopped
- 1 small bunch about 10-12 leaves fresh mint leaves , with stems removed, washed and dried, finely chopped
Instructions
- Wash the bulgur wheat with cold water, and drain it in a mesh colander. Set aside.1/2 cup fine bulgur wheat
- Chop the tomatoes finely, and place them in a bowl. Add a sprinkle of salt and pepper along with the drained buglur. Mix well, and set aside for 15 minutes.2 cups firm Roma tomatoes, Salt to taste, Black pepper to taste
- Using a sharp knife, finely chop the cucumbers, green onions, parsley, and mint. Set aside.4 Persian cucumbers, 3 green onions
- In a small measuring cup, whisk the olive oil, lime juice, salt, and pepper.1/4 cup extra virgin olive oil, 1/4 cup lime juice
- Add the cucumbers, green onions, herbs, and tomato and bulgur mixture to a large mixing bowl. Pour the dressing on top, and gently toss to combine.3 bunches parsley, 1 small bunch
- Chill in the fridge until ready to serve.
- Store in an airtight container for up to 2-3 days.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 36mg | Potassium: 720mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4787IU | Vitamin C: 81mg | Calcium: 97mg | Iron: 4mg
