Easy Vegan Lebanese Tabbouleh

Chris Shoebridge

Easy Vegan Lebanese Tabbouleh

This classic vegan dish is quick, easy to make, and absolutely delicious!

Serves: 4

Actor/activist Joaquin Phoenix stopped eating animals at the age of 3 when he saw his parents killing fish they had caught, and he’s been vegan ever since. In all those years, and from all those meals he’s eaten, his favorite food is this flavorful Lebanese tabbouleh. We can’t say we disagree with him!

What you need:

⅓ cup bulgur wheat
2 tomatoes, finely chopped
2 cups boiling water
1 bunch flat leaf parsley, finely chopped
1 bunch fresh mint, finely chopped
1 small red onion, peeled and finely chopped
3 tablespoons lemon juice
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper

What you do:

  1. Cook bulgur according to package instructions. Set aside.
  2. Make a small cross at base of each tomato, place into a separate bowl, and cover with boiling water. Set aside for 30 seconds, and then drain away water. When tomatoes are cool enough to handle, peel and discard the skins. Cut into quarters, discard seeds, and dice flesh. Transfer diced tomatoes to a serving bowl.
  3. Add the parsley, mint, and onion to tomatoes, and mix until combined. Fluff cooked bulgur with a fork until grains are separated. Add to tomato mixture.
  4. Drizzle on lemon juice and olive oil, and season with salt and pepper. Mix well to coat the ingredients with liquid.
For more plant-based recipes like this, read:
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