Wheatberry & Bulgar Salad with Balsamic Mustard Dressing


I’d been wanting to make Greek Tabbouleh for a LONG time, but every time I bought the ingredients the dish never seemed appealing enough to make.  By taking the basic elements of that dish (the cucumber, tomatoes, lots of parsley and commonly, Bulgar) and adding a hearty grain and an exciting dressing, I created a very healthy dish that makes me feel good about myself after having eaten too much Christmas junk food that’s been sent to the office this week!  And I think just knowing our wheatgrass grows out of this tiny popcorn-looking seed makes us love it even more 🙂

2 cups cooked wheatberries

1 cup cooked Bulgar

1 1/3 cup chopped Roma tomato (about 2)

1 cup chopped cucumber

3/4 cup chopped fresh parsley

2/3 cup chopped red pepper

1/2 cup chopped green onions


4 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tbsp brown rice vinegar

2 clove garlic, minced

1/2 tsp dried basil

1/2 tsp sea salt

1/4 tsp black pepper

  • Stir together wheatberries, Bulgar, cucumber, tomatoes, red pepper and green onions
  • Whisk together all dressing ingredients and then pour over salad mix

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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