Low-impact Vegan Tabouleh | Yvy

Ingredients

• 2 cups cooked bulgur
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup diced cucumber
• 1/4 cup chopped red onion
• 1/4 cup pitted and chopped Kalamata olives
• 1/4 cup chopped fresh dill
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste