Happy vegan salad

Tender Greens' happy vegan salad is actually a combo plate of salads. Recipe (Mel Melcon / Los Angeles Times / April 11, 2012)

2 quarts water

4 cups bulgur wheat

Generous cup diced tomatoes (about 2 tomatoes)

1/3 cup diced red onion

1 cup minced parsley

1/2 cup minced mint

1/4 cup extra virgin olive oil

2 tablespoons plus 2 teaspoons lemon juice

Salt and pepper

1. In a large saucepan, bring the water to a boil.

2. While the water is coming to a boil, spread the bulgur wheat out in a large baking dish. Pour over the water, then cover the dish with plastic wrap. Set the dish aside for 15 minutes so the bulgur can soak up the water, then fluff with a fork and leave the bulgur to cool.

3. When the bulgur is cool, fold in the tomatoes, red onion, parsley and mint. Drizzle over the olive oil, then the lemon juice, and gently fold to combine. Season with 1½ teaspoons salt and three-fourths teaspoon pepper, or to taste. This makes about 8 cups of bulgur wheat salad.

Fregola (pasta pearls) salad

4 cups fregola pasta

Generous cup diced tomatoes (about 2 tomatoes)

Generous cup diced zucchini

1/4 cup basil-flavored oil

2 tablespoons Champagne vinegar

Salt and pepper

1. Bring a large pot of water to a boil. Add the fregola and cook according to the package instructions, until the pasta is al dente, about 8 to 10 minutes. Drain and spread the pasta out on a rimmed baking sheet to cool.