A Lebanese-style vegan salad packed with parsley and mint, with a little fine bulgur, tomato and green onion, brightened with lemon and olive oil. Great with mezze and grilled dishes.
Ingredients
Instructions
- 1
Put the fine bulgur in a bowl, pour the hot water over, cover and let it swell for 15 minutes.
- 2
Wash the parsley and mint and dry them thoroughly; remove the thick stems and chop very finely with a sharp knife.
- 3
Dice the tomatoes small and slice the green onions into thin rings.
- 4
Add the lemon juice, olive oil and salt to the soaked bulgur and fluff with a fork to separate the grains.
- 5
Add the parsley, mint, tomatoes and green onions and toss gently. Let stand for 10 minutes, then serve.
Nutrition
Per serving
| Calories | 220 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 22 g |
| Fat | 14 g |
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