Easy Tabouli Salad

It's fresh, light, healthy and full of wholesome ingredients - what's not to love?! This is my version of the famous tabbouleh recipe, which is vegan and super easy to make. Serve it as a side salad, main dish or filling for a fresh, warm pita.

Ingredients for the salad

  • 70g freekeh
  • 260ml water
  • 1/2 vegan stock cube
  • 1 x bunch Curly-leaf Parsley, washed and chopped
  • 1 x bunch Flat-left Parsley, washed and chopped
  • 2 Truss Tomatoes
  • A handful of mint, roughly chopped
  • 2 scallions, thinly sliced

Ingredients for the dressing

  • 1 tbs olive oil
  • The juice of 1/2 a lemon
  • The juice of 1/4 a lime
  • 2 tsp apple cider vinegar
  • 1/2 tbs pomegranate juice, or to taste
  • Salt and pepper, to taste

Tabouli recipe

Vegan tabouli

Tabouli recipe

Vegan salad

Easy tabouli recipe

Vegan salad

Easy tabouli







Instructions for the salad

  • Set aside a large bowl.
  • In a small saucepan, combine freekeh, water and stock cube and cook over a low heat until all liquid has been absorbed. Set aside to cool.
  • Place parsley, tomatoes, mint and scallions into prepared bowl, then add cooled freekeh.

Instructions for the dressing

  • Mix all ingredients in a small bowl, then just before serving, pour over the salad and toss to combine.
  • Store the salad in an airtight container in the fridge.

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