Easy & Refreshing Lebanese Tabbouleh Salad Recipe | Quick Vegan Meal

Name: Easy & Refreshing Lebanese Tabbouleh Salad Recipe | Quick Vegan Meal
Prep time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Lebanese
Ingredients: 2 large bunches Fresh Parsley (finely chopped); 1/2 bunch Fresh Mint (finely chopped); 3 medium Tomatoes (finely diced); 1 medium Onion (finely chopped); 1/2 cup Fine Bulgur (soaked and drained); 1/4 cup Fresh Lemon Juice; 1/4 cup Extra Virgin Olive Oil; 1 teaspoon Salt (or to taste); 1/2 teaspoon Black Pepper (or to taste)

Learn how to make the classic Lebanese Tabbouleh salad. This refreshing and healthy vegan recipe features finely chopped parsley, mint, tomatoes, onions, and bulgur, dressed with lemon juice and olive oil. Perfect as a side dish or a light meal, this traditional Middle Eastern dish is packed with fresh flavors and nutrients.

#Vegan

#Salad

#Healthy

#Mediterranean

#Side Dish

#Quick

#Tabbouleh

Fresh Lebanese Tabbouleh

Recipe Information

15m

Prep Time

Cook Time

35m

Total Time

Servings

Easy

Lebanese

Arabic

Nutrition (per serving)

180

Calories

Protein

25g

Carbs

12g

Fat

Vibrant Tabbouleh Salad

Ingredients

Fresh Parsley
(finely chopped)
2 large bunches
Fresh Mint
(finely chopped)
1 bunch

Tomatoes
(finely diced)
3 medium
Onion
(finely chopped)
1 medium
Fine Bulgur
(soaked and drained)
1 cup
Fresh Lemon Juice
1 cup
Extra Virgin Olive Oil
1 cup

Salt
(or to taste)
1 teaspoon
Black Pepper
(or to taste)
1 teaspoon

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Healthy Tabbouleh Bowl

Instructions

0/4 completed

1
Place the fine bulgur in a bowl, cover it with cold water, and let it soak for 15-20 minutes until softened. Drain thoroughly, squeezing out any excess water.
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1m
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Place the fine bulgur in a bowl, cover it with cold water, and let it soak for 15-20 minutes until softened. Drain thoroughly, squeezing out any excess water.
1m
Squeeze out excess water from the bulgur for a fluffier texture and to prevent a watery salad.
2
Finely chop the parsley, mint, tomatoes, and onion. Aim for very small, uniform pieces for the best texture and visual appeal in the salad.
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10m
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Finely chop the parsley, mint, tomatoes, and onion. Aim for very small, uniform pieces for the best texture and visual appeal in the salad.
10m
Use a very sharp knife to achieve a fine chop and prevent bruising the delicate herbs.

3
In a large mixing bowl, combine the drained bulgur, chopped parsley, mint, tomatoes, and onion. Ensure all ingredients are well distributed.
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1m
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In a large mixing bowl, combine the drained bulgur, chopped parsley, mint, tomatoes, and onion. Ensure all ingredients are well distributed.
1m
Make sure all chopped vegetables are relatively dry before adding them to the bowl to maintain the salad's freshness.
4
Add the fresh lemon juice, olive oil, salt, and black pepper to the bowl. Mix gently but thoroughly until all ingredients are well combined and coated with the dressing. Taste and adjust seasoning as needed. Serve chilled.
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2m
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Add the fresh lemon juice, olive oil, salt, and black pepper to the bowl. Mix gently but thoroughly until all ingredients are well combined and coated with the dressing. Taste and adjust seasoning as needed. Serve chilled.
2m
For best flavor, let the tabbouleh rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.