Tabbouleh Bil Samak

Tabbouleh Bil Samak is a refreshing vegan twist on the classic Lebanese tabbouleh, featuring a seafood-inspired flavor through the use of seaweed and a variety of fresh herbs. This dish is vibrant, nutritious, and perfect for a light meal or appetizer.

Ingredients

• Bulgur wheat - 100 grams
• Water - 250 ml
• Fresh parsley - 50 grams, finely chopped
• Fresh mint - 20 grams, finely chopped
• Tomato - 1 medium, diced
• Cucumber - 1 small, diced
• Red onion - 1/4 medium, finely chopped
• Nori seaweed sheets - 2, torn into small pieces
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas - 100 grams, canned and drained

Steps

1. Rinse the bulgur wheat under cold water, then soak it in 250 ml of water for about 15 minutes or until it absorbs the water and becomes tender.
2. In a large mixing bowl, combine the chopped parsley, mint, diced tomato, cucumber, and red onion.
3. Once the bulgur is ready, fluff it with a fork and add it to the bowl with the chopped vegetables.
4. Add the torn nori seaweed, olive oil, lemon juice, salt, and black pepper to the bowl, and mix well to combine all the ingredients.
5. Gently fold in the drained chickpeas, ensuring they are evenly distributed throughout the salad.
6. Taste and adjust seasoning if needed, then let the tabbouleh sit for about 10 minutes to allow flavors to meld before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 360 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from fresh herbs and vegetables.
• Provides a good source of plant-based protein from chickpeas.

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