Tabbouleh Salad

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This quinoa tabbouleh salad bowl is insane. 

It’s a mix of fresh herbs like parsley and mint, coupled with sweet cucumbers, tomatoes and onions. All tossed together in a tangy and sweet dressing. 

This traditional lebanese tabbouleh dish may sound simple, but the flavor and textures are unreal. 

Whether you’re making this for a work/school lunch or making it for dinner, you can’t go wrong with this tabbouleh bowl. 

What is Tabbouleh

Ok, I’m sure you’re wondering what tabbouleh salad is made of. 

So this salad is a traditional Lebanese dish composed of finely minced parsley, mint, tomatoes, onion and soaked bulgur wheat that is seasoned with olive oil, lemon juice, salt and pepper. 

That said, I will note that this tabbouleh recipe is my rendition of the levantine dish. I’ve put my own twist on this classic, so don’t come for me haha. However, it still follows the same theme of traditional Lebanese tabbouleh and tastes just as good (if not better)!

Ingredients You’ll Need

Here’s everything you’ll need to make this vegan tabbouleh salad recipe. Keep in mind that the full detailed recipe with measurements, directions, etc. is in the recipe card below. 

• Parsley
• Cilantro  – if you’re not a big fan of cilantro you can just replace it with parsley
• Mint
• Persian cucumbers  – this cucumber variety tastes the best in this salad
• Cherry tomatoes
• Red onion
• Quinoa  – this is definitely not traditional but I personally think it taste better than bulgur wheat
• Olive oil
• Lemon juice
• Honey  – feel free to omit this or use maple syrup instead if you want to keep this completely vegan
• Garlic
• Cumin
• Cayenne
• Salt

How to Make Tabbouleh Salad

This salad is honestly super simple to make. 

1. Start by making the quinoa, as that is the one component of this salad bowl that takes the longest. Cook it according to package instructions (I’m working on getting up a blog post on how I cook fluffy quinoa).
2. While the quinoa cooks, mince the parsley, cilantro and mint and add into a large bowl. 
3. Next, finely chop the persian cucumber, cherry tomatoes and red onion into small pieces and add into the bowl with the herbs. Set aside. 
4. In a small jar, add all of the dressing ingredients (olive oil, lemon juice, honey, garlic, cumin, cayenne and salt) and whisk well. Taste and adjust for salt and honey. 
5. Once the quinoa is done cooking, add it to the bowl, pour over the prepared dressing and toss to combine. 
6. Adjust for salt and enjoy while it’s fresh and slightly warm! 
7. Note that this salad doesn’t taste good when you save it, so try to make this fresh! 

What to Serve With Tabbouleh Salad

I personally like to just eat this tabbouleh salad on its own as a light lunch or dinner. However if you wanted to up the protein you could add some plain chickpeas or make crispy chickpeas from this recipe here. 

Additionally, you could make a protein of choice and serve this salad as a side. 

More Salad Recipes

• Classic Garden Salad
• Crunchy Thai Peanut Salad
• Spicy Lentil Salad

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