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Tabbouleh salad in a bowl.
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5 from 6 votes

Tabbouleh Salad Recipe

This delicious, zesty & fresh tasting Middle Eastern Tabbouleh Salad recipe made with bulgur wheat is naturally vegan & makes perfect side dish to any Summer fare. This easy to make, wholesome salad will become your food staple throughout the Summer! 
Course Main Course, Salad, Side Dish
Cuisine Lebanese, Middle Eastern
Keyword easy recipe, tabbouleh
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 servings (as a side)
Calories 241kcal
Author Jo Allison


  • 200 g bulgur wheat
  • 400 ml water or vegetable stock
  • 3 vine tomatoes deeseded and chopped
  • ½ long English cucumber skin left on and chopped
  • 1 small red onion peeled and finely chopped
  • 30 g bunch of fresh parsley bottom stems cut off and leaves with remaining stems finely chopped
  • 2 tablespoon fresh mint finely chopped

Salad Dressing

  • 5 tablespoon Extra Virgin Olive Oil
  • juice of one lemon
  • 1 garlic clove minced or very finely chopped (optional)
  • 1 teaspoon Zaatar (Middle Eastern seasoning) optional
  • salt & pepper to taste

Serving Suggestions

  • Germanto Gouda Spicy Cheese Cubes
  • Grilled chicken breasts or deboned thighs
  • Grilled salmon filled or pan fried prawns
  • Olives, Chickpeas, Roasted Peppers, Marinated Artichoke Hearts


  • Put bulgur wheat in a large bowl and pour over water or vegetable stock. Cover the bowl with tightly fitting plate, some cling film or preferably beeswax wrap (if you're trying to reduce your use of plastic) and let it sit for 15 minutes. Drain whatever water/ stock is left and set aside to cool.
  • Prepare your tomatoes, cucumber, onion and herbs as per instructions above and put them in a large bowl.
  • Add cooled bulgur wheat and give it all a good mix.
  • Prepare dressing by mixing all ingredients together and pouring it over the salad. Mix well.
  • If you have time chill your tabbouleh salad in the fridge, letting the flavours mix and mingle until ready to serve but salad can also be served immediately.


  • Nutritional information is approximate, per serving and should be treated as a guideline only.  
  • For gluten-free version of the salad, try substituting bulgur wheat with quinoa or millet. 
  • Feel free to substitute red onion with finely sliced spring onions or shallots. 
  • For even tangier dressing, feel free to increase the amount of lemon juice (make sure you taste your salad first as it's easier to add than take away. 
  • It will keep in the fridge for up to 5 days.
  • Not suitable for freezing.


Calories: 241kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 374mg | Fiber: 7g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 17.3mg | Calcium: 33mg | Iron: 1.5mg