Lebanese Tabbouleh Salad

Lebanese tabbouleh in a ceramic bowl with tomatoes, hummus and pita bread on the side.

5 from 1 vote

Lebanese Tabbouleh salad is an incredibly delicious and popular side of the Middle East. Often served as part of a mezze plate, and also great as a side.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: Middle Eastern

Keyword: bulgur, Lebanese tabbouleh, parsley salad, tabbouleh salad

Difficulty: Easy

Diet: dairy free, nut free, Vegan, Vegetarian,

Servings: as a side

Calories: 160kcal

Author: Anastasia Papapetros

Ingredients

¼ cup bulgur wheat (quinoa for gluten free)
2 bunches parsley (3 cups chopped, approximately 220 grams, 7.8 ounces)
1 bunch mint (1 cup tightly packed leaves, approximately 50 grams, 1.8 ounces)
2 green onions (½ cup, approximately 50 grams, 1.8 ounces)
2 vine ripened tomatoes or Roma tomatoes (2 cups diced, approximately 350 grams, 12.4 ounces)
⅓ cup olive oil
¼ cup lemon juice
Sea salt and cracked black pepper

Instructions

Place ¼ cup bulgur wheat in half cup boiling water, season let stand for at least ten minutes
Wash the green onions, trim, and slice thinly
Wash the parsley, either pat or spin dry, cut off the stems*, chop finely
Wash the mint, dry thoroughly and strip the mint leaves from the stems, tear the large ones in half.
Wash, trim the tomatoes and dice with a serrated knife so that you don't squish them. Keep the juices to add to the salad.
Add all the prepared ingredients in a large mixing bowl, fluff the bulgur wheat and add with the lemon juice and water. Season and mix well.

Video

Notes

This salad can easily be made keto, paleo and whole30 friendly by swapping the bulgur for some riced cauliflower. Or why not try our Cauliflower Tabbouleh instead?

*You can keep the parsley and mint stems and either freeze them to add to stocks and soups for later or blitz them into parsley oil, pesto, or sauce now.

Nutrition