Tabouleh-  a staple in a Lebanese diet, this and baked potato chips have to be one the best low fat vegan dinners ever! The first time I attempted to make tabouleh I was shocked at how long the parsley took to pick and chop!  See notes below for my cheat tip 😉



  • 4 cups of finely chopped parsley*
  • 3 tomatoes cut into small chunks
  • 1 small red onion cut into small pieces
  • 1 small handful of fresh mint leaves cut finely
  • 2 tbsp of fine borghol
  • Juice of 2 lemon
  • 1 tbsp Olive Oil (Amend to liking)


  1. Place the fine borghol into a cup with 4 tbsp of water, leave to soften for 5 minutes
  2. Add all the veggies into a big bowl
  3. Add the softened borghol and lemon and olive oil


*As cutting up the parsley can be SO time consuming I sometimes cheat and buy mine pre-cut. Just make sure it is fresh and cut finely. If this is not an option, put it all into a food processor and let that do the job!

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