Go Back
–+ servings
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.
Print Recipe
5 from 6 ratings

Classic Bulgur Tabbouleh Salad (Vegan)

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salads, Side Dishes
Cuisine: Mediterranean, Paleo
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: easy tabbouleh, how to make tabbouleh, tabbouleh, tabbouleh salad
Diet: Dairy-Free, Low Carb, Vegan, Vegetarian
Occasion: Christmas, Easter, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 12 ½ cup servings
Author: Sarah Bond

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

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.

Video

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
QR Code linking back to recipe