This recipe makes a Tabbouleh salad that is a fresh, vibrant and includes ingredients such as finely chopped parsley, tomatoes, bulgur wheat, lemon juice and olive oil. It’s light, zesty and incredibly refreshing.
Unlike many grain-based salads, traditional tabbouleh is mostly parsley with just a small amount of bulgur. The result is a herby, citrusy salad that tastes clean, bright and full of flavour.
This salad is naturally vegan, packed with nutrients and comes together with simple ingredients in under 10 minutes. It’s the perfect side dish for warm weather meals, barbecues, mezze platters or simple lunches.
What to Serve with Tabbouleh
You can serve tabbouleh with lettuce leaves that you can use to scoop it up. It also goes perfectly with grilled chicken, fish or lamb. You can serve with falafel and hummus, pitta bread and mezze platters or wraps and flatbreads.
Why You’ll Love This Tabbouleh Salad Recipe
- Fresh, light and full of flavour.
- Ready in under 10 minutes.
- Healthy and nutrient-rich.
- Naturally vegan.
- Perfect for meal prep and sharing platters.
- Pairs beautifully with grilled foods and wraps.
Ingredients for Tabbouleh
For the full list of ingredients and measurements, scroll to the recipe card below.
- Bulgur wheat – if the bulgar is fine, it can be soaked. If it is coarse, it will need to be cooked first.
- Parsley – use fresh flat-leaf parsley
- Mint – use fresh mint.
- Tomato – use a firm ripe tomato
- Onion – you can use any type of onion including red, brown or spring onion.
- Lemon juice – use the juice from a fresh lemon.
- Olive oil – use extra virgin olive oil.
- Seasonings – salt and black pepper to taste.
How to Make Tabbouleh
Add the bulgar, herbs and vegetables to a bowl
This recipe is super quick and easy so start by adding the bulgur wheat, chopped parsley, chopped mint, diced tomatoes and onions to a bowl then mixing until combined.
Mix the dressing ingredients and add to tabbouleh
Mix the lemon juice and olive oil together then pour over the salad and mix well.
Refrigerate the salad
Chill for 15–30 minutes before serving for the best flavour.
Recipe Tips
- Once you wash the parsley, it is important that it is dried properly to prevent a soggy salad. If you have a salad spinner then use it to dry the parsley.
- Don’t use a food processor to chop the parsley as it will bruise the herb.
- Traditional tabbouleh uses bulgur wheat, but you can substitute with quinoa to make it gluten-free.
Storage
Store in an airtight container in the fridge for up to 2 days although, it is best enjoyed fresh as the herbs can wilt over time.
Nutrition
Nutrition based on 1 serving - Calories: 110kcal | Fat: 7.7g | Saturates: 1.1g | Carbs: 8.4g | Sugar: 4.3g | Fibre: 3.4g | Protein: 2.9g | Salt: 1.3g.
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Tabbouleh
Ingredients
- 4 - 5 tablespoon bulgur wheat fine soaked or coarse cooked
- 1 large bunch fresh flat-leaf parsley finely chopped
- ¼ bunch fresh mint finely chopped
- 1 medium tomato chopped into small cubes
- ½ medium red onion finely chopped
- 2 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Instructions
- Add the bulgar wheat, chopped parsley, chopped mint, diced tomatoes and diced onion to a bowl and combine.
- Add and mix the lemon juice and olive oil together in a small bowl. Pour over the salad and mix well.
- Refrigerate for 15–30 minutes before serving for the best flavour.
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