Carrot Tabbouleh

Carrot Tabbouleh is a vibrant twist on the classic Lebanese dish, blending finely grated carrots with fresh herbs and spices for a refreshing, nutrient-packed salad. This vegan dish is perfect for summer BBQs, offering a delightful crunch and a burst of flavors in every bite.

Ingredients

• Carrots - 200 grams, grated
• Bulgar wheat - 50 grams, rinsed
• Parsley - 30 grams, finely chopped
• Mint - 10 grams, finely chopped
• Cherry tomatoes - 100 grams, diced
• Cucumber - 100 grams, diced
• Red onion - 30 grams, finely chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Soak the bulgar wheat in warm water for 15 minutes until it softens, then drain and set aside.
2. In a large mixing bowl, combine the grated carrots, chopped parsley, mint, diced cherry tomatoes, cucumber, and red onion.
3. Add the soaked bulgar wheat to the vegetable mixture.
4. Drizzle the olive oil and lemon juice over the salad, then season with salt and black pepper.
5. Toss everything together until well combined, and adjust seasoning if necessary.
6. Let the tabbouleh sit for about 5 minutes before serving, allowing the flavors to meld.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from carrots and herbs.
• High in fiber, promoting digestive health.

Tags