This vegan tabbouleh salad recipe is fresh, light and easy to make. It’s loaded with bright flavors from parsley and lemon making it the perfect side dish for any meal!
Cook your bulgur according to package directions. Generally, this requires you to add the bulgur to a pot with twice as much water (1:2 bulgur to water ratio). Bring to a boil then lower the heat to a simmer, place the lid on the pot and cook 12-15 minutes, until the water is absorbed, and the bulgur is soft.
½ cup bulgur
Let the bulgur cool completely before using in your salad (refrigerate for quickest prep time).
Step 2: Prep Other Ingredients
Wash and chop your parsley. I like to remove the large stems first.
3 cups parsley
Remove seeds from your tomato and finely chop.
1 cup tomato
Finely chop some cucumber and green onion.
1 cup cucumber, ⅓ cup green onion
Mince the garlic.
1-2 cloves garlic
Zest a lemon then juice it.
3 tablespoons lemon juice, 2 teaspoons lemon zest
Step 3: Mix Salad and Serve
Add all the ingredients to a large mixing bowl or salad bowl.
½ cup bulgur, 3 cups parsley, 1 cup tomato, 1 cup cucumber, ⅓ cup green onion, 1-2 cloves garlic, 3 tablespoons olive oil, 3 tablespoons lemon juice, 2 teaspoons lemon zest, ½ teaspoon salt, ¼ cup fresh mint, black pepper
Toss to combine.
If you fully cooled the bulgur before mixing, you could serve right away. If not, refrigerate the salad and serve when it’s cold.
Notes
*seeds removed**white and green partAccuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.