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    Home » Tabbouleh Salad

    July 28, 2021

    Tabbouleh Salad

    Jump to Recipe
    two bowls served with tabbouleh salad
    A bowl served with tabbouleh salad and a small bowl with fresh coriander on the side

    This tabbouleh salad is healthy, vegan, fresh, and so easy to assemble. This Lebanese-inspired recipe features healthy ingredients like bulgur, parsley, mint, and chopped vegetables.

    a bowl with tabbouleh salad and a smaller bowl with parsley on the side

    Ingredients for this recipe

    Bulgur: Bulgur is a cereal food made of wheat groats that have been parboiled, dried, and ground. 

    Tomatoes: Chopped.

    Parsley: Finely chopped.

    Mint: Finely chopped.

    Onion: Chopped.

    Cucumber: Chopped.

    Dressing: A mixture of lemon juice, extra virgin olive oil, salt, and black pepper. 

    Ingredients to make taboulleh salad. A bowl with bulgur, a bowl with chopped tomato, a bowl with chopped cucumber, a bowl with chopped onion, a bowl with fresh parsley, a bowl with mint and a bowl with dressing

    How to make this recipe

    Cook the bulgur in water according to package instructions.

    When ready, transfer to a bowl to cool down. 

    Meanwhile, chop the vegetables and fresh herbs.

    Add the olive oil, lemon juice, salt, black pepper, and whisk to combine into a small mixing bowl.

    Add all the ingredients into a large bowl, mix well and toss the dressing on top. Mix everything and serve immediately.

    tabbouleh salad on a large bowl with a small bowl with parsley out of focus

    FAQ

    What is a tabbouleh salad?

    Tabbouleh salad, also know as tabouli, is a salad of Lebanese origin, which has as main ingredients chopped vegetables, parsley, and bulgur. 

    What to serve with tabbouleh salad

    This salad makes a great side dish to eat with:

    • Grilled salmon
    • Grilled shrimp
    • Pita bread 
    • Grilled chicken
    • Hummus
    • Halloumi cheese
    • Falafels
    • Roasted cauliflower
    a bowl with tabbouleh salad, a small plate served with salad, and a smaller bowl with parsley on the side

    Tips for making this recipe

    • Let the bulgur cool down: Let the bulgur cool down completely before adding to the mixing bowl. Hot bulgur will make your vegetables look mushy. 
    • Use extra virgin olive oil: Extra virgin olive oil is healthier and tastes better than regular olive oil.
    • When meal prepping: Store the dressing in a different container and mix with the salad only when serving.
    • Store in the fridge: You can store this salad in the fridge inside an airtight glass container for up to 2 days. Don't forget to keep the dressing apart.
    • For a gluten-free version: You can replace bulgur with quinoa for a gluten-free recipe.

    More salad recipes

    • Couscous Salad
    • Kale Caesar Salad
    • Mango Salad
    a bowl with tabbouleh salad and a smaller bowl with parsley on the side

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
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    a bowl with tabbouleh salad, a small plate served with salad, and a smaller bowl with coriander on the side

    Tabbouleh Salad

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 4 servings as a side 1x
    • Category: Side
    • Method: Mix
    • Cuisine: Lebanese
    • Diet: Vegan
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    Description

    This tabbouleh salad, also known as tabouli, is healthy, vegan, and easy to make. Make this Lebanese recipe to serve as a side for lunch or dinner.


    Ingredients

    Scale
    • 1 cup bulgur (180 g)
    • 2 cups water (480 ml)
    • 1 tomato, chopped
    • 1 onion, chopped
    • 1 cucumber, chopped
    • 1 handful parsley, chopped (55 g)
    • 1 handful mint, chopped (20 g)
    • 4 tbsp olive oil (60 ml)
    • 1 tsp lemon juice
    • ¼ tsp salt
    • 1 pinch black pepper

    Instructions

    1. Cook the bulgur in water according to package instructions. When ready, transfer to a bowl to cool down.
    2. Meanwhile, chop the vegetables and fresh herbs.
    3. Add the olive oil, lemon juice, salt, black pepper, and whisk to combine into a small mixing bowl.
    4. Add all the ingredients into a large bowl, mix well and toss the dressing on top. Mix everything and serve immediately.

    Notes

    Let the bulgur cool down: Let the bulgur cool down completely before adding to the mixing bowl. Hot bulgur will make your vegetables look mushy. 

    Use extra virgin olive oil: Extra virgin olive oil is healthier and tastes better than regular olive oil.

    When meal prepping: Store the dressing in a different container and mix with the salad only when serving.

    Store in the fridge: You can store this salad in the fridge inside an airtight glass container for up to 2 days. Don't forget to keep the dressing apart.

    For a gluten-free version: You can replace bulgur with quinoa for a gluten-free recipe.

    Keywords: tabbouleh salad, vegan tabbouleh salad, Lebanese salad recipe

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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    Hi, I'm Rita! Welcome to Coco & Camellia! Here you'll find recipes for an 80-20 way of eating. That means 80% healthy meals and 20% for delicious treats! Because life is all about balance and we should always feel happy while eating.

    More about me →

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