Tabouleh Salad Recipe

I love tabouleh salad! It is so fresh, flavorful, and delicious. Tabouleh 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 flavorful, traditional salad. 

Why you’ll love tabouleh salad: 

• Easy: This recipe is so easy to make and will only take you 10 minutes 
• Flavors: This 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 

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 tabouleh 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 salad together with the dressing. Enjoy!

Expert Tips & FAQ: 

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

Seasoning: Season the 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 salad 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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Tabouleh Salad Recipe

★★★★★ 5 from 15 reviews

• Author: Maria Koutsogiannis
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4
• Category: Vegan Meals, Vegan Appetizers
• Method: Toss
• Cuisine: Vegan, Vegetarian, Gluten-Free, Dairy-Free, Middle Eastern
• Diet: Vegan

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Description

This spin on a classic Tabouleh 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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Ingredients

Scale 1x2x3x

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!

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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.

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Nutrition

• Serving Size: 4
• Calories: 194
• Sugar: 3.7g
• Sodium: 449mg
• Fat: 19.1g
• Saturated Fat: 2.7g
• Unsaturated Fat: 2.1g
• Trans Fat: 0g
• Carbohydrates: 8.7g
• Fiber: 1.6g
• Protein: 1.4g
• Cholesterol: 0mg

Keywords: mediterranean, recipe