Vegan bulgur tabbouleh salad

This traditional vegan Lebanese salad consists of crisp cucumber, ripe tomatoes, pungent parsley, and substantial bulgur.



½ cup bulgur

1-pint water

1 cup diced cucumber

1 cup tomato dice

1 teaspoon salt, divided

¼ cup olive oil

3 tablespoons lemon juice

1 minced garlic clove

3 cups of chopped parsley, packed

1/4 cup packed mint, chopped finely

2 green onions, cut thinly

How to prepare:

Bring bulgur and water to a boil in a small saucepan, then cover and simmer for 15 to 20 minutes, or until soft. Allow bulgur to gently cool.

Combine the cucumber, tomato, and ½ teaspoon of salt in a medium bowl. Allow the extra liquid to drain in a colander. Let drain for 10 minutes.

In a separate bowl, combine the remaining ½  teaspoon of salt with olive oil, lemon juice, garlic, and garlic powder.

In a large bowl, combine bulgur, cucumber, and tomato that have been drained, herbs, green onion, and dressing. Serve at room temperature or chilled.

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