I've been making variations of this tabouleh recipe since I became vegan more than 20 years ago, and I never get tired of it. I particularly love grain salads in the summer because they are cool, light meals that you can make a big batch of and eat with a side of greens and other veggies, in a pita with hummus, or on rice crackers for a snack!'
It is featured in this week's Episode of In My Plant-Based Kitchen - Citrus!
Whole Grain Tabouleh
Ingredients:
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1 cup bulgur wheat OR quinoa*
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2 cups water*
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3-4 green onions, cut into small rounds
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2-3 cloves garlic, minced (or less if you’re not a huge garlic fan)
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1 can chickpeas (rinsed and drained)
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1 can black beans (rinsed and drained)
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½ bunch fresh parsley, chopped
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1-2 large, ripe roma tomato(s), diced
Dressing:
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1 tbsp olive oil (or use aquafaba from the chickpeas to make it oil-free)
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1 ¼ tbsp vinegar
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¼ cup lemon juice
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pinch of unrefined sugar or a splash of maple syrup (optional)
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½ tsp sea salt or salt alternative
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¼ tsp ground pepper
Directions:
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Place bulgur in bowl and cover with boiling water. Cover with a clean tea towel and let stand for 15 minutes until all liquid has been absorbed.
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Prepare vegetables and dressing.
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Combine vegetables, bulgur and dressing in a large bowl, mixing well. Let stand about 1 hour before serving (or serve right away if you can’t wait). Taste and season with more dressing/lemon juice and/or salt and pepper if desired.
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Serve in a pita with lettuce/spinach and a few olives for a lovely lunch, or with some whole grain crackers as a delicious snack.
Notes
*Quinoa can be used in place of bulghur for a GF version. Use 1 cup of quinoa: 1 3/4 cups water (bring to a boil, and cook on low for about 15 minutes until all water has been absorbed; cool slightly before adding to the rest of the ingredients).
REFRESHING THE DRESSING: After the first day you'll notice that the dressing is much more subtle as the grain and beans absorb the flavours - you can refresh the salad by simply adding a bit more dressing, or some additional lemon juice and/or salt and pepper.
Enjoy!