Recipe: Perfect Tabouli Salad *Vegan

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Tabouli Salad *Vegan. Easy Tabbouleh Salad (Vegan) Amount Per Serving. Rinse the quinoa with cool water. Tabbouleh salad, Tabbouli, or even Tabouli salad is a dish that's becoming more and more well-known away from it's traditional Levantine (Eastern Mediterranean) homelands, and there's very good reason for that.

Tabouli Salad *Vegan It's really a two-in-one: you get a quinoa salad as well as a traditional Middle Eastern tabouli, and all of the ingredients are vegetarian and vegan as well as gluten. Tabbouleh, also known as tabbouli, tabouli, or taboulah, is a Lebanese recipe that has got to be part of your salad repertoire. It is simple and very easy to make, healthy, vegan and absolutely irresistible. You can have Tabouli Salad *Vegan using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Tabouli Salad *Vegan

  1. You need 1 bunch of fresh parsley.
  2. Prepare 1/2 of lettuce.
  3. You need 4 of tomatoes.
  4. You need 1 of brown onion.
  5. Prepare 1/4 cup of burghul.
  6. Prepare 1/2 of lemon.
  7. It's 1/4 cup of olive oil.
  8. Prepare 1/2 tsp of salt.

Classic Tabbouleh Salad—a.k.a. tabouli—is made with cracked wheat bulgur, parsley, tomatoes, and a bright garlic mint dressing. Feel free to play around with the proportions, especially the various vegetables. Without further ado, my take on tabbouleh salad! The base is fresh, chopped parsley, red bell pepper, and red onion.

Tabouli Salad *Vegan instructions

  1. Chop parsley, tomatoes, lettuce, snd brown onion, mix them together in salad bowl..
  2. Squeeze lemon, pour olive oil, sprinkle salt..
  3. Wash burghul, and add it into tabouli salad..
  4. Enjoy :D.

Quinoa is used instead of bulgar wheat which is traditionally used in tabouli, making this a healthy fresh gluten free option. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Tabouli is likely the topmost famed Mediterranean/Middle Eastern salad there is. Because it is now sold in most large supermarkets around the world, I feel compelled to dispel one thing: the "star of the show," so to speak, in a tabouli recipe is not the bulgur. The idea is to have a little bulgur with the salad, not a little salad with your bulgur.