Fresh Tabbouleh Salad - Sharon Palmer, The Plant Powered Dietitian

In search of a light-weight, refreshing salad that’s full of taste and vitamins? This Contemporary Tabbouleh Salad is the proper alternative! A basic Center Japanese dish, Tabbouleh is made with contemporary herbs, juicy tomatoes, crisp cucumber, and bulgur, all tossed in a zesty lemon and olive oil dressing. Not solely is it extremely straightforward to make, however it’s additionally bursting with vibrant flavors and wholesome elements. Whether or not you’re searching for a scrumptious aspect dish or a nutritious mild meal, this Tabbouleh Salad will add a burst of freshness to your plate. Plus, it’s full of fiber, nutritional vitamins, and antioxidants, making it pretty much as good for you as it’s tasty!

This basic Tabbouleh Salad is so satisfying—and really easy. This fully plant-based (vegan) tabbouleh recipe may be whipped up very quickly to accompany Center Japanese meals, similar to falafels, hummus, or grilled eggplant. And even serve it as a yummy aspect dish for veggie-burgers or lentil soup. Make it gluten-free by substituting a gluten-free grain, similar to quinoa, to make a Quinoa Tabbouleh.

What’s tabbouleh?

Tabbouleh is a conventional dish from the Japanese Mediterranean world, which options bulgur, garlic, parsley, mint, cucumbers, tomatoes, lemons, and olive oil. These are all elements that develop on this a part of the world, so it’s no surprise that this versatile recipe is so well-liked. I had an opportunity to make this recipe with dietitians within the Center East, the place I introduced on plant-based diet. You’ll be able to serve this wholesome dish—stuffed with complete grains, veggies, and wholesome fat—at room temperature or chilly. With solely 8 elements, not together with pantry staples, this easy recipe is straightforward to make, and it shines with the flavors of a wonderful, sunny day!

This recipe relies on the normal elements of the Mediterranean. Whereas I’ve had a chance to spend time learning the meals traditions within the Mediterranean, I’d wish to counsel following true specialists in these foldaways, similar to Rahaf Al Bochi, RDN, who I’ve had the pleasure of interviewing on my weblog. Curiously, these elements additionally develop in my bioregion of California (a Mediterranean local weather!), and in the summertime I develop virtually all of those meals at house in my backyard. Tomatoes and cucumbers are straightforward to develop within the scorching summer time months, and a easy pot of herbs is the reward that retains on giving! Even when you don’t have a backyard, you possibly can take pleasure in seasonal, native produce, similar to herbs, cucumbers, and tomatoes, once you flip to this basic recipe. It’s an effective way to make the most of a bumper crop of produce, too.

I additionally love this recipe as a result of it’s mild and healthful—only a trace of coronary heart wholesome olive oil, a beneficiant squeeze of vitamin C-rich lemon juice, a bunch of antioxidant-rich parsley and mint, lycopene-powered tomatoes, and the entire grain goodness of bulgur. What’s to not love! Nothing! Go forward and put this in your menu rotation. Deliver it to your subsequent potluck, pack it away for lunches throughout the week, and serve it as a aspect salad.

Watch Sharon make this recipe on Instagram right here.

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Description

Do that vibrant Tabbouleh Salad recipe made with contemporary herbs, tomatoes, and bulgur. Excellent for a wholesome, refreshing aspect dish or a light-weight meal full of taste and vitamins. This vegan tabbouleh may be made gluten-free with one swap.

Place the bulgur in a small pot with the water. Cowl and convey to a boil over medium-high warmth. Cut back the warmth to medium and cook dinner for 10 minutes, stirring sometimes. Take away from warmth, fluff with a fork, and canopy for five minutes. Drain any remaining liquid and switch the cooked bulgur to a big mixing bowl and refrigerate to chill.
Place the garlic, parsley, and mint in a meals processor. Course of till solely finely chopped (don’t liquefy), or chop by hand, very finely. Pour into the bowl with bulgur.
Add the inexperienced onions, cucumbers, tomatoes, olive oil, lemon juice, black pepper, and sea salt, if desired, and toss gently.
Chill till serving time.
Makes 8 servings, about 1 cup every.