This tabbouleh recipe brings fresh herbs and bright flavor to the table. The mix of parsley, mint, lemon, and olive oil makes for a deliciously healthy and hearty side dish or lunch. I love how this Tabbouleh turns a few humble ingredients into something so flavorful. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with TabboulehTabbouleh Recipe RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Tabbouleh whenever I’m craving a fresh and colorful salad perfect for easy lunches or make-ahead dinners. Here’s what makes it special: Bright, Fresh Flavor: The lemon juice and olive oil soak into the bulgar and herbs, giving every bite a clean, zesty taste, like this Farro Salad. Perfect Texture: The bulgar turns out tender but still a little chewy, balancing beautifully with the crisp cucumbers and juicy tomatoes. Herb-Lover’s Dream: Fresh parsley and mint are the stars here. Make-Ahead Friendly: This salad actually gets better as it rests. The flavors meld together, so it’s ideal for prepping ahead or packing for lunch the next day. Healthy and Versatile: It’s naturally vegan, full of fiber, and pairs with just about anything. I love serving it alongside grilled meats or another grain salad like this Wheat Berry Salad. Key Recipe Ingredients Bulgar – The hearty base of the salad that adds a nutty flavor and chewy texture. Fine or medium grind works best. Quinoa or couscous can be used if you need a gluten-free option. Chicken Broth – Cooks the bulgar and infuses it with savory depth. Use vegetable broth to keep the dish vegan. Freshly Squeezed Lemon Juice – Adds bright, tangy flavor that balances the olive oil and brings the salad to life. Adjust the amount to taste. Cucumbers – Bring a cool, crisp bite to the salad. Seedless or Persian cucumbers work best for texture. Cherry or Grape Tomatoes – Add juicy sweetness and color. Regular diced tomatoes can also be used. Fresh Parsley – The main herb that gives tabbouleh its signature freshness. Use flat-leaf parsley for the best flavor. Fresh Mint – Adds a cool, aromatic note that pairs perfectly with the lemon and parsley. Substitutions And Variations Here are some of our favorite substitutions and variations: Grain Options: I usually stick with bulgar, but quinoa or couscous work great if you want a gluten-free or faster-cooking option. You can even try farro for a heartier texture. Herb Mix: I love the classic parsley and mint combo, but you can toss in cilantro or basil if that’s what you have. It keeps things fresh and interesting. Add-Ons: Try adding chickpeas, diced bell peppers, or crumbled feta for extra protein and flavor. You can also stir in a handful of arugula or spinach for more greens. I make this Tabbouleh whenever I want something light, colorful, and full of flavor. Step-By-Step Recipe Instructions Add dry bulgar and broth to a medium saucepan. Bring to a boil, then reduce to a simmer and cover tightly for 10 minutes. This gently steams the grains for the perfect texture. Turn off the heat and let the bulgar sit covered for 5 more minutes. Fluff with a fork and spread it out to cool to room temperature. Cooling it fully keeps the herbs fresh and prevents sogginess. Transfer the cooled bulgar to a serving bowl. Stir in lemon juice, olive oil, and garlic powder until evenly combined. This gives the salad its signature bright and zesty base. Add chopped cucumbers and tomatoes to the bowl. Gently stir to combine. These add juicy texture and a pop of freshness. Add chopped parsley, mint, and green onions. Fold gently to avoid bruising the herbs. The combination of herbs gives tabbouleh its classic aroma and color. Season with kosher salt and black pepper to taste. Let sit for 1–2 hours before serving. This resting time lets all the flavors meld together beautifully. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Cook the Bulgar in Advance: You can cook and cool the bulgar up to two days ahead. Store it in an airtight container in the fridge until you’re ready to mix the salad. Give it a quick fluff with a fork before using. Prep the Veggies and Herbs: Chop the cucumbers, tomatoes, parsley, mint, and green onions a day ahead. Keep them in separate containers, covered and chilled, to stay crisp and fresh. What To Serve with Tabbouleh Chicken and Shrimp This fresh and lemony Tabbouleh pairs beautifully with light proteins. We love serving it alongside Lemon Basil Orzo with Chicken for a bright, Mediterranean-style meal. It’s also delicious next to Chicken Shawarma Recipe, Honey Lemon Shrimp, or Lemon Pepper Shrimp for a light and flavorful dinner. Other Mains For something heartier, try serving Tabbouleh with Grilled Pork Tenderloin or a juicy Perfectly Cooked Steak. The fresh herbs and lemon in the salad balance the richness of the meat perfectly. Sandwiches We also like to pair it with handhelds for a quick lunch. Tabbouleh makes a refreshing side to Smoked Salmon Pinwheels or Olive, Bacon and Watercress Sandwiches. It adds a bright, crisp contrast that rounds out the meal. Print Tabbouleh Recipe This Tabbouleh recipe is fresh, healthy, and flavorful. It just happens to be vegan, which means more people can enjoy. Tabbouleh makes for a deliciously satisfying lunch or side dish.  Course Appetizer, SaladCuisine MediterraneanDiet Gluten Free, Low Fat, Vegan, VegetarianMethod Stovetop Prep Time 20 minutes minutesCook Time 10 minutes minutesTotal Time 30 minutes minutes Servings 6 Calories 251kcal Author Amy Dong Ingredients1 cup bulgar dry, sometimes called bulgar wheat1 ¾ cup chicken broth or vegetable broth, regular strength2-3 tablespoons lemon juice freshly squeezed, amount depending on taste3 tablespoons extra virgin olive oil¼ teaspoon garlic powder½ cup cucumbers seedless, chopped½ cup cherry tomatoes or grape tomatoes, chopped¼ cup parsley packed, freshly chopped¼ cup mint packed, freshly chopped¼ cup green onion freshly chopped, or chiveskosher salt coarse, to tasteblack pepper to taste InstructionsAdd dry bulgar and broth to a medium saucepan. Bring to boil and immediately lower to simmer. Cover with tight fitting lid and simmer for 10 min. Turn heat off, leaving lid on for another 5 minutes. Fluff with fork and let cool to room temperature.Transfer cooled bulgar to serving bowl. Add lemon juice, olive oil, and garlic powder. Stir to incorporate. Add remaining ingredients and gently stir just until combined. Add kosher salt and black pepper to taste. Let sit for 1-2 hours before serving, for best flavor. Notes Use fine or medium-grind bulgar for the best texture. It softens quickly and blends well with the herbs and veggies. If your dry bulgar has different cooking instructions, go with it. I’ve used several brands of bulgar using the below recipe with great results, but if the instructions on your bag of dry bulgar leaves you mind-boggling conflicted, go with your package instructions. Use only the freshest herbs and plenty of them. Some tabbouleh recipes are heavier on the herbs and veggies while using just a sprinkling of bulgar. We like our tabbouleh a bit more hearty, so we aim for about 50/50 with the vegetable to bulgar ratio. Let your finished dish sit for a couple of hours, covered at moderate room temp or chilled. The longer it melds, the better the flavor. Kosher salt and black pepper are listed as to taste; note that tabbouleh kind of loves salt, so you may end up using more than you expected. For faster cooling, transfer cooked bulgar to a large shallow dish to let cool. Tabbouleh tastes better after a couple hours, as the flavors meld together with time. It can be served at room temp or chilled. This recipe is part of our Mediterranean Recipes Collection. We love serving this fresh salad alongside proteins such as our Chicken Shawarma or Honey Lemon Shrimp.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionServing: 1g | Calories: 251kcal | Carbohydrates: 14g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 677mg | Potassium: 262mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 1mg Frequently Asked Questions Can I make this recipe completely vegan? Absolutely. Just use vegetable broth instead of chicken broth, and the rest of the ingredients are already plant-based. It’s naturally a great choice for vegan or vegetarian meals. Do I need to peel the cucumbers? If you’re using seedless or Persian cucumbers, you can leave the skin on for extra crunch and color. If you prefer a softer texture, go ahead and peel them. Can I add protein to make it a full meal? Yes. Chickpeas, grilled chicken, or shrimp all pair nicely with tabbouleh. The fresh herbs and lemon dressing complement almost any protein. How long does it keep? Store tabbouleh in an airtight container in the fridge for up to 3–4 days. The flavors continue to develop as it sits, making it even better the next day. Give it a quick stir before serving and enjoy it chilled or at room temperature. More to Cook and Eat Lentil Hummus – Give your hummus a twist with this delicious Lentil Hummus. It’s healthy, packed with nutrition, and ultra satisfying to your taste buds. The perfect snack attack solution. 20-Minute Lemon Spinach Orzo Salad – Nothing is more refreshingly delicious as a bowl of Lemon Spinach Orzo Salad during the spring and summer months. Can be made ahead. Easy Rice Pilaf with Mushrooms – This Easy Rice Pilaf with Mushrooms is tender, fluffy, and flavorful. It’s the perfect side dish to accompany any meal, anytime. Caprese Pasta Salad – This Caprese Pasta Salad is refreshing, healthy, and colorful. It can be made a day in advance, as it keeps super well!