Tabbouleh Salad Recipe
Fresh, vibrant, and packed with herbs, this easy vegan tabbouleh salad combines finely chopped parsley, mint, tomatoes, cucumber, spring onions, and tender bulgur with a bright lemon and olive oil dressing. It's a refreshing side dish or light lunch that's perfect for meal prep, picnics, mezze platters, and everyday plant-based meals.
Ingredients
- 1/3 cup fine bulgur wheat
- 2/3 cup boiling water
- 3 cups finely chopped fresh parsley flat leaf
- 1 cup chopped spring onions
- 1 handful fresh mint chopped
- 2 medium tomatoes finely chopped
- 1 medium cucumber finely chopped
- 1/3 cup olive oil
- Juice of 2 lemons approximately 1/3 cup
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon chili flakes optional
Instructions
- Add the fine bulgur wheat to a bowl and pour over the boiling water. LEt the bulgur absorb the water until tender.
- Fluff the bulgur with a fork and allow it to cool completely.
- Meanwhile, finely chop the parsley and spring onions. Chop the mint, tomatoes, and cucumber.
- Add the cooled bulgur, parsley, spring onions, mint, tomatoes, and cucumber to a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and optional chili flakes.
- Pour the dressing over the salad and gently toss until everything is well combined.
- Refrigerate for 20–30 minutes before serving to allow the flavors to develop.
- Taste and adjust the seasoning with additional lemon juice, salt, or black pepper if needed.