This traditional tabbouleh is made with parsley, mint, green onions, tomatoes, and bulgur, all tossed in an olive oil-lemon dressing. Quick, restaurant-quality vegan Lebanese salad!
Rinse all vegetables under cold water to remove any dirt.
Use a salad spinner to dry the parsley, mint, and green onions, or gently pat them dry with a kitchen towel. Ensure the herbs are dry to prevent a soggy salad.
In a small bowl, mix the bulgur wheat, lemon juice, olive oil, salt, and pepper. Set aside to allow bulgur to absorb the dressing and soften.
Dice tomatoes into small, bite-sized pieces.
Remove the thick stems from the parsley and chop the rest finely. Finely chop the mint leaves, cutting in one direction to prevent bitterness. Thinly slice onions, resembling strings.
Place all chopped ingredients into a large salad bowl. Pour the soaked bulgur mixture over chopped vegetables and gently mix to ensure even coating with dressing.
Video
Notes
To store: Leftover tabbouleh will keep for 2-3 days in an airtight container in the fridge. The flavors meld together so it'll taste even better the next day! ToTo avoid a soggy salad: Sry the vegetables before cutting them with a sharp knife. Also, add the dressing just before serving to keep the salad crisp. Ingredient notes: Use the freshest ingredients for the best flavor. Use fine bulgur wheat - you'll find it in most Middle Eastern markets or online. If you prefer a grain-free option, you can substitute bulgur wheat for quinoa. Check the blog post for serving suggestions!