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Vegetarian Tabouleh Recipe
Vegan Tabouleh, Middle Eastern Salad, a divine summer meal, combining tomato, cucumber and fresh herbs
Tabouleh: 4 - 6 servings, 1 hour prep time
This tabouleh recipe isn't authentic, I must confess, although it's very tasty! We adapted it from one we found in Natural Home Magazine. Theirs called for a large quantity of mint, which didn't appeal to us. But we used peppermint, and it should have been spearmint. Try a little in this vegan tabouleh recipe, if you like it and can get it fresh.
Until recently, tabouleh wasn't on my list of favorite vegetarian recipes. Maybe I tried it once and didn't like it, or maybe I'm more adventurous now that I'm in my wise woman phase.
The fresher the ingredients, and the more faithful you are to the ingredient list, the better this vegan tabouleh tastes. It's great with corn on the cob too - of course, anything is! Try your local farmer's market for the fresh vegetables and herbs.
Ingredients:
- 1 c. bulgar wheat
- 1 c. boiling water
- ½ tsp salt
- 1/3 c. toasted pine nuts - can substitute walnuts. Toast in a dry frying pan or in the oven, med. low temp. Keep your eye on them!
- 1/4 c. currants, soaked ten minutes, and drained (Use raisins, if you can't find currants, but it's not the same taste)
- ¼ c. olive oil
- 1 clove garlic, OR a tiny pinch of asefetida (hing) if you don't like garlic
- 1 med. cucumber, peeled, quartered, and chopped, approx. 1 cup
- 1 large tomato, quartered, seeded and chopped, approx. 1 cup
- ¼ c. minced fresh basil, or 1 Tblsp. dried, or fresh spearmint, if you'd rather
- ¼ c. minced fresh parsley
- 1 Tbsp. each chopped fresh oregano and marjoram OR 1 tsp dried
- 1 to 1 1/2c. cooked garbanzo beans. See directions for cooking below. If you use canned beans, drain and rinse well.
- ¼ c. lemon juice
- Salt and pepper to taste
- 6 large lettuce leaves
Cooking garbanzo beans:
- Soak 1 c. garbanzo beans overnight, or in hot water from the tap for 4 - 6 hours.
- Drain and rinse.
- Add unsalted water to cover.
- Bring to boil, for 10 minutes, skim foam.
- Cover, lower heat to simmer.
- Cook for two hours, checking water level occasionally.
- Freeze any extra beans to use another day.
Directions:
- Boil water. Add salt & bulgar. Remove from heat, cover, and let sit for thirty minutes.
- Soak the currants, and toast the pine nuts
- Heat the olive oil on low, peel and mince the garlic, and heat in the oil for 5 - 10 min.
- Chop cucumber, tomato, and fresh herbs.
- Whisk lemon juice into olive oil, and combine all ingredients.
- Let it sit for at least 15 minutes.
- Line a beautiful bowl with lettuce leaves, place the tabouleh in the middle.
- Garnish with sprigs of parsley, basil or mint, crumbled feta, greek olives, or whatever appeals to you.
*If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future meals.
More info on beans without gas
*More great bean recipes from Savvy Vegetarian
Vegan Slightly Garlicky Hummus
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
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