Vegan Mediterranean Tabouli Salad Recipe

About this recipe

A refreshing and vibrant vegan salad featuring parsley, tomatoes, and lemon juice, perfect for a light dinner or a side dish. This dish is quick to prepare and packed with fresh flavors.

Ingredients

• 25 g Parsley
• 2.5 Kg Austin Whole Peeled Tomato
• 2 ltr Figaro Extra Light Olive Oil
• 220 g Organically Grown Lemon
• 500 G Kinwaaquinoa
• 150 g Spring Onion (Kandychi Path)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Rinse 1 cup of bulgur wheat under cold water and place it in a bowl. Cover with water and let it soak for 1 hour.
2. 2. Once the bulgur has soaked, drain it well using a fine-mesh sieve and press out any excess water.
3. 3. Finely chop 5 tbsp of fresh parsley, 2 green onions, and 2 medium tomatoes. Add them to a large mixing bowl.
4. 4. In a small bowl, whisk together 4 tbsp of olive oil, 5 tbsp of fresh lemon juice, and 1 tsp of salt until well combined.
5. 5. Add the drained bulgur to the mixing bowl with the chopped vegetables and parsley. Pour the lemon-oil dressing over the mixture and toss well to combine.
6. 6. Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavor.