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Lemon Balm and Summer Veggie Tabouli Salad Recipe
Lemon Balm and Summer Vegetables make this tabouli salad recipe stand out. An easy lemon balm recipe.
Course
Salad
Cuisine
Middle Eastern, vegan, Vegetarian
Prep Time
10
minutes
minutes
Servings
4
Calories
162
kcal
Author
Robin Gagnon
Ingredients
½
cup
lemon balm
finely chopped
1 ½
cups
tomato
chopped
2
cloves
garlic
crushed/minced
1
zucchini
diced
1
yellow pepper
diced
¼
cup
sweet onion
fine diced
¾
teaspoon
Kosher or Sea salt
3
tbs
lemon juice
fresh squeezed
2
tbs
olive oil
½
cup
wheat bulgur
Instructions
Mix the ingredients together, roughly in order of appearance. Adding the bulgur last.
Cover and refrigerate a minimum of 4 hours, longer is better, but the bulgur will be tender enough to eat at that point.
Notes
*Adding some chick peas or crumbly cheese like feta or goat would make this salad into a more filling meatless meal.
Nutrition
Calories:
162
kcal
|
Carbohydrates:
22
g
|
Protein:
4
g
|
Fat:
7
g
|
Fiber:
13
g