Vegan Tabouleh

Servings: 2-4

I made this to go with tonight's dinner using a carrot instead of bulgur wheat or quinoa for the starch.

I made the whole thing in my food processor and it took me about 8 minutes including cleaning the machine. Now it's chillin in the fridge and will be ready for dinner or lunch or a snack, in a wrap or on top of a green salad.

Ingredients:

1 carrot
3 leaves curly kale
1/2 cup fresh mint leaves
2 roma tomatoes
juice of one half lemon, about 2 tbs

Preparation:

Process ingredient separately and then mix together in a large bowl. Chill and serve.

1 carrot in the FP with S-blade. Chop until it's about the size of rice. Transfer to large bowl and set aside.

3 leaves curly kale
1/2 cup fresh mint leaves
in FP with S-blade. Chop until shredded and put it with the carrots

2 roma tomatoes in FP with S-blade and chop until bite sized. Careful not to over process or you will have tomato sauce. You want nice chunks.

Add the juice of one half lemon, about 2 tbs and stir well.