Description
Fresh, light, and bursting with flavor, this Tabbouleh salad is a Middle Eastern classic made with bulgur wheat, parsley, mint, tomatoes, cucumber, and a zesty olive oil-lime dressing. It’s a refreshing option for healthy lunches or as a side to your favorite grilled meats. Perfect for anyone looking for healthy recipes, recipes for dinner, or recipes appetizers and snacks that are light but satisfying. This salad fits beautifully into the world of simple high protein meals, vegan dishes, and quick recipes to try for warm weather.
Ingredients
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1 cup bulgur wheat, soaked in hot water for at least 30 minutes
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2 bunches of parsley, washed, dried, and chopped
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1 bunch of mint, washed, dried, and chopped
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1 bunch of scallions, washed, dried, and chopped
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2 large firm tomatoes, cubed
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1/2 cucumber, cubed
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Juice of 1 lime
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1/2 cup olive oil
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Salt and pepper, to taste
Instructions
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Soak the bulgur wheat in hot water for at least 30 minutes. Once softened, squeeze out any excess water and transfer to a large mixing bowl.
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Add chopped parsley, mint, scallions, tomatoes, and cucumber to the bowl with the bulgur. Mix everything together well.
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In a separate small bowl, whisk the lime juice while slowly pouring in the olive oil. Season with salt and pepper to taste.
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Pour the dressing over the tabbouleh mixture and stir until everything is evenly coated.
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Serve immediately, or refrigerate for 15–30 minutes to chill and allow the flavors to meld.
Notes
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For a gluten-free version, substitute bulgur with quinoa or cauliflower rice.
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Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
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Adjust the herbs to your preference—some versions use more mint for a stronger flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg