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With just a few simple steps and ingredients, you’ll learn how to make tabbouleh salad (and how quick and delicious it is). This take on an Eastern Mediterranean recipe combines cucumber, tomatoes, parsley, and bulgur to create a hearty and vegan-friendly dish.

A plate with flatbread topped with a layer of hummus and a fresh vegetable and herb salad, set on a red surface with parsley and a lemon slice in the background.
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If you’ve ever grabbed tabbouleh from the deli only to find it mushy or overly oily, this version fixes that. By salting and draining the veggies and dialing in the parsley-to-bulgur ratio, this recipe keeps everything fresh and light, just like the Eastern Mediterranean classic it’s inspired by!

Reader rating

★★★★★

“I’ve never made Tabbouleh before and thought it to be pretty daunting, but you broke it down super simple!” —Tiffany

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A bowl of tabbouleh salad with parsley, tomato, and bulgur on a red tiled surface, served with flatbread on the side.

Key Ingredients

This is just an overview–jump to the recipe card for measurements and instructions!

  • Curly Parsley: This is the star. We tested both flat-leaf and curly, and curly parsley gives that fluffy, traditional texture we want in tabbouleh.
  • Bulgur: Quick-cooking and nutty, bulgur gives tabbouleh its signature bite. We tested both the stovetop and soak methods—stovetop is faster, soak is hands-off.
  • Tomato & Cucumber: Classic combo, but we take it a step further: salting and draining prevents the salad from going soggy (worth the 10-minute wait!).
  • Dressing: For the dressing, we’ll use olive oil, lemon juice, garlic, and a bit of salt.

Bulgur who?

Bulgur wheat is cooked like rice and is incredibly hearty. Bulgur does contain gluten, but this salad is just as easy and delicious with quinoa if you need it to be gluten-free.

Tabbouleh salad ingredients arranged on a red tiled surface, featuring parsley, green onions, tomato, cucumber, mint, garlic, lemon, bulgur, oil, and salt in separate bowls ready for preparing classic tabbouleh.
A plate of tabbouleh salad with chopped vegetables and herbs is served with a piece of flatbread; a bowl of more salad and flatbread are in the background.

customize it

  • Gluten-Free: Swap bulgur with cooked quinoa (same amount).
  • Make-Ahead: Hold off on dressing until just before serving for max freshness.
  • Couscous: Works too, but note that couscous is not gluten-free.
A plate of tabbouleh salad with chopped parsley, tomatoes, and bulgur, served with a piece of flatbread on a red tiled surface.
Tabbouleh is great for Mediterranean meal prep or paired with baked falafel and hummus!
A bowl of tabbouleh salad with chopped parsley, tomatoes, bulgur, and herbs on a red tiled surface, served with pieces of flatbread and fresh herbs nearby.
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Classic Bulgur Tabbouleh Salad (Vegan)

5 from 6 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12 ½ cup servings
Learn how to make tabbouleh salad with just a few simple ingredients! This fresh, vegan-friendly dish combines parsley, tomatoes, cucumber, and bulgur for bold Mediterranean flavor.

Ingredients 

  • ½ cup bulgur, plus 1 cup water
  • 1 cup diced cucumber, about ½ medium cucumber
  • 1 cup diced tomato, about 1 roma tomato
  • 1 tsp salt, divided
  • 3 cups packed curly parsley, finely chopped, 90 g
  • ¼ cup packed mint, finely chopped, 10 g
  • 2 green onions, thinly sliced
  • ¼ cup extra virgin olive oil, 60 mL
  • 3 Tbsp lemon juice, 45 mL
  • 1 clove garlic, minced
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Instructions 

  • Cook Bulgur: Bring ½ cup bulgur and water to a boil in a small pot, then cover and simmer for 15 to 20 minutes, or until tender. (Alternatively, use the soaking method – 1 hour.) Allow bulgur to cool slightly.
    A saucepan filled with water and uncooked bulgur sits on a cork mat over a red tiled surface.
  • Prep Veggies: Meanwhile, stir together 1 cup diced cucumber, 1 cup diced tomato, and half of the salt. Place in a colander and set over a bowl to allow excess moisture to drain out. Let drain for 10 minutes (or until the rest of the recipes is ready).
    A metal strainer containing diced tomatoes and cucumbers sits over a bowl, next to a small glass dish of salt on a red tiled surface.
  • Chop: Remove the thick stems from the 3 cups packed curly parsley and ¼ cup packed mint, then finely chop (either by hand or with a food processor). Slice 2 green onions.
    Chopped parsley, green onions, and mint in glass bowls, with whole green onions, parsley, and mint on a red tile surface.
  • Dressing: Whisk together ¼ cup extra virgin olive oil, 3 Tbsp lemon juice, 1 clove garlic (minced), and remaining salt.
    A whisk rests in a white bowl containing a yellow liquid on a red tiled surface, with three empty glass containers beside it.
  • Assemble: In a large bowl, toss together cooled bulgur, strained cucumber and tomato, herbs, green onion, and dressing.
    A glass bowl with chopped parsley, green onions, diced tomatoes, diced cucumbers, and bulgur on a red tiled surface; a small bowl with yellow dressing is nearby.

Notes

Make it gluten-free by using the same amount of cooked quinoa instead of bulgur.
Couscous also works well as a bulgur substitute (though couscous does contain gluten).
Store tightly sealed in the fridge for 4 to 5 days in an airtight container. However, I recommend leaving the dressing off until you’re ready to eat it (if possible). This will help it stay a bit fresher. 

Nutrition

Serving: 1serving (½ cup) | Calories: 69kcal | Carbohydrates: 7.1g | Protein: 1.5g | Fat: 4.5g | Saturated Fat: 0.6g | Cholesterol: 0mg | Sodium: 205mg | Potassium: 179mg | Fiber: 2.1g | Sugar: 0.9g | Calcium: 33mg | Iron: 1mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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9 Comments

  1. Tiffany R says:

    5 stars
    My partner and I cook a LOT of your recipes, so I’m finally sitting down to give feedback!

    I’ve never made Tabbouleh before and thought it to be pretty daunting, but you broke it down super simple! I made the dressing and, as you suggested, kept it in a little bottle to be added for each serving since it was a salad for the week. The herbs held up great and the mint really did add a great flavor! It complimented the green taste of the other herbs, if that makes any sense. I added a bit more tomato and cucumber since I didn’t want leftovers and it was great!

    Reply
    1. Sarah says:

      Aw, I’m so happy to hear it, Tiffany! I also always thought it was intimidating – happy we could both learn otherwise 😀

  2. John says:

    what grade bulgur did you use for this recipe?

    Reply
    1. Sarah says:

      I used fine or medium (1 or 2)!

  3. GW says:

    5 stars
    This such a nice summer salad, and I can’t believe at only 69 calories!

    Reply
  4. Cliffy D says:

    5 stars
    This is a PROPER tabouleh recipe. Thanks!

    The only alteration I make when possible is to add minced preserved lemon. Adds a gorgeous depth!

    Reply
    1. The Live Eat Learn Team says:

      Oo love that idea – so glad it turned out so well!

  5. Ana says:

    What kind of cucumber did you use? If regular cucumber did you remove the seeds?

    Reply
    1. Sarah Bond says:

      I prefer english cucumber here!