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tabouli salad, vegan tabbouleh

Tabbouleh Salad

Emily Ackerman
Fresh, lemony Mediterranean salad
Prep Time 25 mins
Cuisine lebanese, Mediterranean, middle eastern
Servings 10


  • 2 bunches Parsley
  • 6-7 Green Onions (Scallions)
  • 1 8 oz package Shredded Iceberg Lettuce *see note below
  • 3-4 Small Tomatoes
  • ¾ cup Bulgur #1 (Cracked Wheat)
  • 1 Lemon
  • 1 tbsp Dried Mint (or 3 cup fresh mint leaves chopped)
  • 1 teas Garlic Powder
  • 1 teas Salt
  • ½ teas Black Pepper
  • cup Olive Oil extra virgin


  • Place bulgur in a measuring cup and fill water to over the 1 cup line. Let soak for 15 minutes
  • Pull off the ends of the parsley and soak in a bowl of water for 10 minutes
  • Finely chop green onions and tomatoes, and place them in a serving bowl with the shredded lettuce
  • Remove parsley from the water and spin in a salad spinner
  • Roughly chop the parsley and add it to the serving bowl
  • Check to make sure the bulgur is done soaking and add it to the serving bowl
  • Add all of the spices and lemon juice to the salad. Thoroughly toss. ALWAYS ADD LEMON JUICE BEFORE OLIVE OIL
  • Add the olive oil and toss
  • Add more lemon juice if need be


Some recipes do not call for lettuce at all in tabouli, however it is common to serve tabouli over leaves of romain lettuce leaves or on iceberg lettuce
Keyword tabouli salad recipe