Vegan Bulgur Tabbouleh Dinner Salad Recipe

About this recipe

A refreshing and wholesome vegan tabbouleh salad featuring bulgur wheat, fresh vegetables, and zesty lemon juice. Perfect for a light yet satisfying dinner.

Ingredients

• 1 Kg Coarse Bulgur Wheat, 1Kg
• 450 G English Cucumber 450-550g
• 50G Picard Chopped Flat Parsley
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 12.5 Kg Top-Op Cooking Salt 12.5kg

Instructions

1. 1. In a large bowl, combine 1 cup bulgur wheat and 2 cups boiling water. Cover and let stand for 30 minutes until the bulgur absorbs the water and becomes tender. Drain any excess water and let cool.
2. 2. While the bulgur is cooling, finely chop 1 cup cucumber, 1/2 cup parsley, and halve 1 cup cherry tomatoes.
3. 3. Once the bulgur has cooled, add the chopped cucumber, parsley, and cherry tomatoes to the bowl.
4. 4. In a small bowl, whisk together 1/3 cup lemon juice, 1/4 teaspoon pepper, and 1 teaspoon salt. Pour this dressing over the bulgur mixture and toss well to combine.
5. 5. Cover the bowl and chill the salad in the refrigerator for at least 8 hours to allow the flavors to meld together.
6. 6. Before serving, give the salad a final stir and adjust seasoning if needed. Serve chilled as a light dinner option.