Tabbouleh Salad with White Beans – A Hearty and Refreshing Vegan Recipe
This tabbouleh salad with white beans is a satisfying and nutritious dish that’s perfect for a light lunch or dinner. Combining fresh parsley, mint, and thyme with cucumber, tomato, and bulgur, this salad is full of vibrant flavors. The addition of white beans makes it more filling, while the lemon juice adds a zesty kick.
Why Make Tabbouleh Salad?
Tabbouleh is a great way to enjoy fresh, healthy ingredients while keeping the calorie count low. With protein from white beans and fiber from bulgur and vegetables, this salad offers a balanced plant-based meal that’s both delicious and wholesome.
Ingredients
1/2 cup coarse bulgur
1/2 cup boiling water
Juice from 1 lemon
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/2 cup scallions, chopped
1/4 cup fresh thyme, chopped
1 medium cucumber, cubed
1 medium tomato, cubed
1 can small white beans, drained
2 romaine lettuce leaves, finely chopped
1-2 tsp aminos
1/2 tsp black pepper
Directions
Cook the Bulgur: Follow the package instructions to cook the bulgur by soaking it in boiling water. Let it sit until tender.
Mix the Herbs and Bulgur: In a large bowl, mix the lemon juice, parsley, mint, scallions, and thyme into the bulgur. Let the mixture sit for a few minutes to absorb the flavors.
Combine the Vegetables and Beans: In another bowl, mix the cucumber, tomato, lettuce, and drained white beans.
Assemble the Salad: Add the bulgur and herb mixture to the vegetables and beans. Stir until everything is well combined. Season with salt, black pepper, and aminos to taste.
Customizing Your Tabbouleh Salad
This salad is easy to customize:
Change the beans: Try chickpeas or black beans for a different flavor.
Switch up the grains: Use quinoa or couscous instead of bulgur.
Add extra veggies: Try adding bell peppers, radishes, or zucchini for more crunch.
Enjoy this refreshing and hearty tabbouleh salad as a healthy, plant-based meal any day of the week!
