Tabbouleh Salad Recipe

I love tabbouleh salad! It is so fresh, flavorful, and delicious. tabbouleh is a Levantine salad made of finely chopped ingredients and seasoned with simple ingredients (oil, lemon, seasoning). Some variations add lettuce or different grains, and this salad is famously served as part of a mezze in the Arab world. This is my spin on the flavorful, traditional salad of tabbouleh. 

Why you’ll love tabbouleh salad: 

• Easy: This tabbouleh recipe is so easy to make and will only take you 10 minutes 
• Flavors: This tabbouleh salad has so much flavor. The parsley, combined with veggies is next level 
• Versatile: Add your own spin by adding your favorite seasoning, or other veggies to this tabbouleh salad

Ingredient Notes: 

Parsley: Parsley is not only super flavorful but it’s also a powerful natural diuretic and can help with bloating and blood pressure. Parsley is also loaded with vitamin K!

Mint: Mint can also be a great addition to this salad. It’s not only delicious but rich in nutrients and great for digestion. I love adding mint to water. It makes it so fresh. Bonus! It’s easy to grow in a pot on your patio or in your garden in the summer. 

How to make tabbouleh salad: 

1. Prepare the parsley by cutting off the thick stems.
2. Finely chop the parsley and remaining stem pieces- do this in a couple of increments.
3. Transfer all of the parsley to a large bowl. 
4. Dice the cucumber + tomatoes into small pieces, and add to the bowl.
5. Thinly slice the green onion and add it to the bowl along with the chopped fresh mint leaves.
6. To make the dressing, add all of the ingredients to a small bowl, and mix to combine.
7. Pour the dressing into the large bowl.
8. Toss the tabbouleh salad together with the dressing. Enjoy!

Expert Tips & FAQ for Tabbouleh Salad: 

Grains: If you wish, add ½ cup of cooked bulgur wheat or quinoa (to keep gluten-free) to this tabbouleh recipe.

Seasoning: Season the tabbouleh salad to your liking. If you want more salt/pepper/garlic/etc., ADD IT! 

Serving: This salad is perfect to take on the go OR to serve as an accompaniment to your meals!

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Storage: This tabbouleh recipe can be kept in the fridge in an airtight container for 4 – 5 days.

Other recipes you’ll love:

• Garlic Roasted Brussel Sprouts
• Healthy Lemon & Herb Baked Zucchini
• Creamy Vegan Lentils with Spinach
• Roasted Potato Salad
• Creamed Corn Recipe

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Tabbouleh Salad

5 from 16 votes

This spin on a classic Tabbouleh Salad is flavorful, and a delicious side dish. It's also good on pita or wraps, or to just enjoy on its own.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Vegan Appetizers, Vegan Meals

Cuisine Middle Eastern, Vegan, Vegetarian, Dairy-Free, Gluten-Free

Servings 4

Calories 194 kcal

Ingredients

  

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• 3 medium bunches of curly parsley
• 1 ¼ cups diced cucumber
• 1 ¼ cups diced tomato
• 1/3 cup green onion
• 3 tbsp fresh mint chopped

For the dressing:

• 1/3 cup olive oil
• Juice of 1 lemon
• 1 tsp garlic powder
• ¾ tsp salt
• ½ tsp black pepper

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Instructions

 

• Prepare the parsley by cutting off the thick stems.
• Finely chop the parsley and remaining stem pieces- do this in a couple of increments.
• Transfer all of the parsley to a large bowl. 
• Dice the cucumber + tomatoes into small pieces, and add to the bowl.
• Thinly slice the green onion and add it to the bowl along with the chopped fresh mint leaves.
• To make the dressing, add all of the ingredients to a small bowl, and mix to combine.
• Pour the dressing into the large bowl.
• Toss the salad together with the dressing. Enjoy!

Notes

If you wish, add ½ cup of cooked bulgur wheat or quinoa (to keep gluten-free) !

Season the salad to your liking-if you want more salt/pepper/garlic/etc., ADD IT! 

This salad is perfect to take on the go OR to serve as an accompaniment to your meals!

This salad can be kept in the fridge in an airtight container for 4 – 5 days.

Nutrition

Serving: 4 | Calories: 194kcal | Carbohydrates: 8.7g | Protein: 1.4g | Fat: 19.1g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.1g | Sodium: 449mg | Fiber: 1.6g | Sugar: 3.7g

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