A batch cooking version of naturally vegan tabbouleh salad is bursting with freshness from tomatoes, parsley, and lemon, with enough (no cook!) bulgur wheat to make it a hearty main course, especially for warmer weather.
1 1/2 C dry bulgur wheat
1/2 C lemon juice (about 6 smaller lemons)
1/3 C olive oil
3 cloves garlic, minced or grated
2 small to medium English cucumbers
6 roma tomatoes
2 bunches scallions (around 14 individual scallions)
2 bunches curly parsley
Kosher or sea salt
3 C cooked chickpeas, drained and rinsed (optional, not pictured in photos)
- Place dry bulgur in a large mixing bowl (resealable will double as a storage container later) and mix with 1 1/2 cups boiling water. Cover with lid or foil, and let rest about 25 minutes while you prep remaining ingredients.
- Whisk or shake lemon juice, olive oil, garlic, and a generous pinch of salt to make the dressing. Set aside.
- Prep the veggies: Halve cucumbers lengthwise and scrape out seeds with a spoon, then chop. Cut stem end off roma tomatoes, stand on the flat side, and quarter lengthwise. Remove seeds and white membranes with your hands or a knife, then chop. Thinly slice the scallions (I include a little of the darker green parts, plus the white and light green).
- Prep the parsley: Remove thick stems and wash (a salad spinner works great!). Finely chop by hand, or pulse in batches (as much as will fit) in a food processor in about 30 short bursts.
- Once water is fully absorbed into the bulgur, fluff with a fork and gently mix with half the dressing. Add prepared veggies, the parsley, and the chickpeas if using, plus remaining dressing, and stir to combine.Taste and season with salt as desired.
Recipe adapted from Cookie and Kate’s “best tabbouleh recipe”.
Keeps well in the fridge–best consumed by day six! Parsley is a really sturdy herb, and using English cucumbers and roma tomatoes as prescribed, with the seeds removed, works great for a make ahead tabbouleh without excess water.
- Prep Time: 30 minutes
- Category: Salad
Keywords: grains, salad, middle eastern, vegan, batch cooking