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

• 50G Picard Chopped Flat Parsley
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Piece Cucumber 1Pc
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Sunita Lemon Juice Organic
• - Filippo Berio Garlic Flavoured Olive Oil
• 12.5 Kg Top-Op Cooking Salt 12.5kg

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 dried mint flakes 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.