I absolutely love Mediterranean food, so the other night when I came in from the garden with a bunch of parsley, a big bowl of cherry tomatoes, and no plan for dinner except that vegan felt right, I knew exactly what needed to happen.
Tabouli salad makes a great item to have around for lunchtime (or a quick dinner) – it keeps well, is simple to make, and can be eaten in a variety of ways. Most of the time you’ll see it paired with pita pockets, but it also makes a nice side salad on its own, a dip alongside hummus, a topping for falafel, or an ingredient in a lettuce salad.
After a long day I wasn’t up to the task of baking pita bread, so I wrapped mine in a French Meadow (Minneapolis represent!) sprouted grain tortilla, but this stuff is so flavorful that really all you’re looking for is a delivery mechanism, so a lettuce wrap would be fantastic too. The best part about this is that it gets better with age – it’ll be good right now, but positively divine tomorrow.
Tabouli Salad (tabouleh tabbouleh tabbouli)
- 1 cup bulgur wheat
- 1/4 cup olive oil
- 1/4 cup lemon juice (I juiced two fresh lemons)
- 2 garlic cloves (minced or pressed)
- 1/4 bunch mint (finely chopped)
- 1 bunch parsley (finely chopped)
- 4 tomatoes (diced, or 2c cherry tomatoes, halved)
- 3/4 cups white or green onions (diced)
- 1 dash salt (to taste)
- 1 cup cucumber (diced)
- 1/4 cup feta cheese
- 1 can garbanzo beans (drained and rinsed)
|Cover bulgar with water, let sit until the bulgar is tender, and drain off any excess. If you are short on time, you can combine the bulgar with 1c boiling water. Add other ingredients to prepared bulgar and mix together well. |
Cover bowl and chill for at least an hour to allow flavors to combine before serving.
Recipe and photographs from Mayhem in the Kitchen!
Tagged: family recipes, potluck favorites, salads, side dishes, slow food, vegan, vegetable centered, weeknight meals, whole grain, whole wheat
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