Tabbouleh Salad | FoodByMaria Recipes

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Tabbouleh Salad Recipe

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Ingredients for tabbouleh salad in a bowl

Prep

10 minutes

Yield

4

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.

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. 

Tabbouleh Salad on a white plate

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

Ingredients for 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. 

tabbouleh Salad close-up in a white bowl

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!

Fresh ingredients for tabbouleh Salad in a bowl

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!

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

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Close-up of tabouleh salad

Tabbouleh Salad

5 from 15 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.
Prep Time 10 minutes
Total Time 10 minutes
Course Vegan Appetizers, Vegan Meals
Cuisine Vegan, Vegetarian, Dairy-Free, Gluten-Free, Middle Eastern
Servings 4
Calories 194 kcal

Ingredients
  

  • 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:

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
Review This Recipe Let us know how it was!
robina

5 stars
Made this twice already !! So delicious thanks for sharing the recipe.

Maria Koutsogiannis

thank you so much for your support!

chris

5 stars
Made it and came out veeery good

Maria Koutsogiannis

it’s so good right?

Love

5 stars
I used hemp hearts in this salad, thanks maria!

Maria Koutsogiannis

hemp hearts are the best!

Maria Koutsogiannis

you are so welcome, thank you mimi!

Caren

5 stars
I added quinoa to this recipe, tasted so good! Don’t ask me how much I added, I just cooked the quinoa and added as I needed for good consistency and taste!

Maria Koutsogiannis

hahaha I am just glad you are having fun with the recipe!

ALice

5 stars
This salad is AWESOME! Pairs well with everything!

Maria Koutsogiannis

thank you so much!

Paula

5 stars
First time making this, tastes fantastic!

Maria Koutsogiannis

thank you!!

JACQUELINE

5 stars
i was confused because I couldn’t find bulgar in the ingredients and then I realized you said “salad” so makes send, looks fresh and tasty!

Maria Koutsogiannis

so glad you loved it!

Catherine

5 stars
Looks really nice, especially the texture. The thing about tabouleh, you really have to finely chop everything, and I have a hard time with that… would you recommend any kind of tool?

Maria Koutsogiannis

just a sharp knife and patience! or a chop it if you have one!

Kate

5 stars
Great recipe! My boyfriend is Armenian and whenever I’m at his parents place I just devour his moms recipe, I’m going to share your recipe with her and see what she thinks!

Maria Koutsogiannis

thank you so much for the support friend

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