If you’re looking for a fresh and citrusy salad that just so happens to be 100% vegan, look no more. Eetch, a hearty Middle Eastern salad will bring so much light to your weeknight meal you won’t even know how to deal with it! Serve on a thin bed of lettuce along with a crunchy pickle for best results ;).

Ingredients: 

1 large onion
3 large tomatoes, diced
1.5 cups bulgur #1 (the finest bulgur available), soaked in water
3 tablespoons tomato paste
1 tablespoon mild pepper paste
1/4 cup olive oil
2 bunches parsley, finely chopped
Juice of one lemon
½ teaspoon cumin
salt to taste
Lettuce of choice, for serving

Directions:

1. Soak 1 cup bulgur in water. Set aside.
2. Heat olive oil in a large skillet over low-medium heat. Cook until onions are golden brown, about 15 minutes. Add diced tomatoes and cover for 20 minutes.
3. Drain soaked bulgur and add to skillet. Add tomato paste, pepper paste, and salt & stir well.
4. Add remaining ½ cup of bulgur to skillet and reduce heat to a simmer, stirring every 10 minutes. Remove from heat; ensuring all juice is soaked up. If not, return to a simmer until done.
5. Add lemon juice & cumin. Allow to cool and add chopped parsley.

Can be enjoyed warm, cold, or at room temperature. The longer the flavors marinate, the more flavorful the dish.

And sahtein—or deux healths!