Herbed Vegan Tabouli Salad Recipe

About this recipe

A refreshing and vibrant vegan salad made with cracked wheat, fresh vegetables, and a zesty lemon dressing. Perfect for a light dinner or a side dish.

Ingredients

• 25 g Parsley
• 1 Bunch Nectr Mint Leaves (Chemical Free)
• 2 x 500 g Whole Farm Premium Wheat Daliya/Lapsi - Pack Of 2
• 400 g Pastazara Finely Chopped Tomatoes
• 3 pcs Cucumber Green
• 100 g Sambar Onion Peeled
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Place 1 cup of cracked wheat in a bowl and cover with warm water. Let it sit for 20 minutes until softened, then drain and squeeze out any excess moisture with your hands.
2. 2. Finely chop 4 tomatoes, 2 cucumbers, 1 onion, and 3 bunches of parsley. Add them to a large mixing bowl.
3. 3. Add the drained cracked wheat to the bowl with the chopped vegetables.
4. 4. Sprinkle 1/3 cup of mint leaves and 2 teaspoons of salt over the mixture.
5. 5. In a small bowl, whisk together 1/2 cup of lemon juice and 1 cup of olive oil to create the dressing.
6. 6. Pour the dressing over the salad and toss everything together until well combined.
7. 7. Cover the bowl and refrigerate the salad for at least 4 hours to allow the flavors to meld.
8. 8. Serve chilled as a light dinner or a side dish.