This delicious, zesty & fresh tasting Middle Eastern Tabbouleh Salad recipe made with bulgur wheat is naturally vegan & makes perfect side dish to any Summer fare. This easy to make, wholesome salad will become your food staple throughout the Summer!
Put bulgur wheat in a large bowl and pour over water or vegetable stock. Cover the bowl with tightly fitting plate, some cling film or preferably beeswax wrap (if you're trying to reduce your use of plastic) and let it sit for 15 minutes. Drain whatever water/ stock is left and set aside to cool.
Prepare your tomatoes, cucumber, onion and herbs as per instructions above and put them in a large bowl.
Add cooled bulgur wheat and give it all a good mix.
Prepare dressing by mixing all ingredients together and pouring it over the salad. Mix well.
If you have time chill your tabbouleh salad in the fridge, letting the flavours mix and mingle until ready to serve but salad can also be served immediately.
Notes
Nutritional information is approximate, per serving and should be treated as a guideline only.
For gluten-free version of the salad, try substituting bulgur wheat with quinoa or millet.
Feel free to substitute red onion with finely sliced spring onions or shallots.
For even tangier dressing, feel free to increase the amount of lemon juice (make sure you taste your salad first as it's easier to add than take away.