- Prep Time: 40 minutes
- Cook Time: 30 minutes
Tabbouleh, the Arab parsley and bulgur salad, is the inspiration for this vibrant, luscious whole grain salad from the chefs at The Culinary Institute of America. By including lentils, the dish becomes a high-protein vegan entrée.
- Toss the rice and lentils in a bowl. Add the parsley, scallions, tomatoes, fava beans and mint. Toss to combine.
- Mix the lemon juice and olive oil in a separate bowl; season with salt and pepper. Toss with rice mixture and garnish with romaine leaves.