Name: Lebanese Tabbouleh Salad
Prep time: 40 min
Total time: 40 min
Ingredients: 2 green onions; ⅓ cup extra virgin olive oil; Salt and pepper to taste; ¼ cup fresh mint leaves; 2 bunches parsley; ¼ cup extra fine bulgur wheat; 1-2 vine-ripe firm tomatoes; 3 tablespoons lemon juice

Tabbouleh

Do I need to soak the bulgur wheat before using it?

Can I make Tabbouleh without bulgur wheat?

What are the key ingredients for Tabbouleh?

How should I chop the herbs for Tabbouleh?

How long can I store Tabbouleh in the fridge?

What can I add to Tabbouleh to make it more flavorful?

This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.

Wheat

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Vegetables

gram

green onion

Oils

milliliter

extra virgin olive oil

Seasonings

Salt & Pepper

fresh mint

fresh parsley

Grains & Rice

bulgur

vine tomato

Juice

lemon juice

Lutein+zeaxanthin

Vitamins

Beta-carotene

Vitamin A

Dietary Folate Equivalents

Vitamin B6

Niacin (B3)

Sodium

Minerals

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Vitamin C

Vitamin K

Water

Total monounsaturated fatty acids

Saturated Fat

Choline

Potassium

Pantothenic acid (B5)

Alpha-carotene

Calories from Fat

Total polyunsaturated fatty acids

Lycopene

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Zinc

Phosphorus

A vibrant and delicious Mediterranean Tabbouleh salad packed with fresh herbs, vegetables, and perfectly marinated bulgur. This easy-to-follow recipe makes a delightful appetizer or a light, healthy main course.

Refreshing Mediterranean Tabbouleh

This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a simple lemon dressing. A delicious and healthy side dish that pairs perfectly with a variety of Mediterranean dishes.

Tabbouleh Recipe

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Quinoa Tabbouleh Recipe

Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you’re packing it up to go, store the chickpeas separately so they’ll keep their crunch. Save the other avocado half; you’ll use it in the next day’s lunch. Keep the pit in the avocado half, and wrap it tightly with plastic wrap.

This Tabbouleh with Avocado Packs Half Your Daily Fiber

This cauliflower tabbouleh recipe may just because your new favorite low carb salad! Full of veggies, doused in a flavoring dressing, and taste wonderful with everything!

Cauliflower Tabbouleh

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Tabouli Salad

This Quinoa Chickpea Tabbouleh Salad is made with all the ingredients of a traditional tabbouleh, but made with quinoa instead, and with chickpeas for extra protein! The dressing is a super simple mixture of lemon juice, garlic, spices, and olive oil, and the salad keeps great in the fridge for several days!

Quinoa Chickpea Tabbouleh Salad

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once. You don’t want to run your knife over the herbs again and again; doing so will bruise them and lead to a soggy salad. This is part of BA's Best, a collection of our essential recipes.

BA's Best Tabbouleh

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