An easy appetizer recipe that takes only minutes to make, is vegan and delicious!
Hydrate sun dried tomato halves in warm water. After 20 minutes, drain, pat dry and set aside.
Cook tabbouleh according to directions on box. (If using cracked wheat, bring a cup of water to a rolling boil. Pour the scant cup of bulgur into a mixing bowl. Add boiling water to cover, allow to soak for a few minutes. Fluff with a fork.)
Whisk together all dressing ingredients. Pour over the cooked bulgur. Mix together.
Season to taste with salt and pepper.
Mound a tablespoon of bulgur onto each sun dried tomato half.
Top with toasted walnuts and minced herbs.
Serve at room temperature with crackers or crostini.