- 1/4 cup bulgur wheat or quinoa
- 1/2 cup of water
- 2 large tomatoes, diced
- 1 cup chopped green onions
- 4 cups chopped parsley leaves
- 5–8 leaves fresh mint
- 1 tsp. dry mint
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup lemon juice
- Place the bulgur wheat in a large bowl. Boil the water, then pour over the bulgur wheat and stir. Cover tightly with a paper towel or plastic wrap and let stand for 10 minutes.
- Uncover and make sure that the bulgur wheat is tender (if it’s not, cover for a bit longer or add a tiny bit more water). Stir with a fork and place in the fridge until chilled, about 10 minutes.
- Remove from the fridge and mix in the chopped vegetables, spices, oil, and lemon juice. Add more lemon or spices to taste.
Here’s the straight truth: When you go vegan, you’ve got to try new things. Luckily, tons of ethnic foods—probably some that you’ve never even heard of—are naturally vegan. No haggling with waiters needed. Tabbouleh (along with other Middle Eastern faves such as hummus and falafel) is a must-try. Eat it with pita bread or put it in a wrap with falafel.