Best Tabbouleh Recipes Vegan Lovers Will Adore

Tabbouleh is a vibrant and refreshing Middle Eastern salad that has won hearts worldwide, especially among those who appreciate fresh, wholesome, and plant-based dishes. This classic salad features a symphony of fresh herbs, juicy tomatoes, crisp cucumbers, and nutty bulgur wheat, all brought together with a zesty lemon and olive oil dressing.

If you’re looking for the best vegan tabbouleh recipes, you’ve come to the right place! Whether you’re a seasoned vegan or simply wanting to add more plant-powered meals to your menu, tabbouleh is a fantastic choice that’s both nutritious and bursting with flavor.

In this post, we’ll explore several variations of vegan tabbouleh recipes that are easy to prepare, perfectly balanced, and sure to impress. From the traditional recipe to exciting twists with quinoa or kale, there’s something here for every palate.

Plus, we’ll share expert tips to elevate your salad game and ideas on how to serve it. So, grab your chopping board and let’s dive into the world of fresh, delicious vegan tabbouleh!

Why You’ll Love This Recipe

Tabbouleh is more than just a salad; it’s a celebration of fresh ingredients and simple preparation. You’ll love this recipe because it is:

• Refreshing and light: Perfect for warm days or as a side to heavier dishes.
• Highly nutritious: Packed with fiber, vitamins, and antioxidants from fresh herbs and vegetables.
• Versatile: Easily customizable with your favorite greens or grains like bulgur or quinoa.
• Quick and easy: Minimal cooking required, mostly chopping and mixing.
• Vegan and gluten-free options: Naturally plant-based, and can be adapted for gluten sensitivity.

It’s a crowd-pleaser at picnics, potlucks, or weeknight meals, and it pairs wonderfully with dishes like our Jamaican Minced Beef Recipes or a fresh vegan pizza inspired by our Maui Zaui Pizza Recipe. Let’s get started!

Ingredients

• 1 cup fine bulgur wheat (or quinoa for gluten-free)
• 2 cups fresh parsley, finely chopped (flat-leaf preferred)
• 1/2 cup fresh mint leaves, finely chopped
• 3 medium ripe tomatoes, diced
• 1 medium cucumber, diced
• 4 green onions, finely sliced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Optional: Pinch of ground cumin or sumac for extra flavor

Equipment

• Large mixing bowl
• Fine mesh strainer or sieve
• Cutting board
• Sharp chef’s knife
• Measuring cups and spoons
• Juicer (optional, for fresh lemon juice)
• Serving bowl or platter

Instructions

1. Prepare the bulgur: Place the bulgur in a fine mesh strainer and rinse under cold water. Then soak it in 1 cup of cold water for about 20-30 minutes until softened but not mushy. Drain well and squeeze out any excess water using a clean kitchen towel or your hands.
2. Chop the herbs and vegetables: Finely chop the parsley and mint leaves. Dice the tomatoes and cucumber into small, even pieces. Thinly slice the green onions. The finer the chopping, the better the texture of your tabbouleh.
3. Mix the salad: In a large bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, cucumber, and green onions. Toss gently to mix everything evenly.
4. Make the dressing: In a small bowl, whisk together the fresh lemon juice, olive oil, salt, and pepper. If using, add a pinch of ground cumin or sumac for a subtle warmth and tanginess.
5. Toss and adjust: Pour the dressing over the salad and toss thoroughly to coat all ingredients. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
6. Chill and serve: For best flavor, cover the bowl and refrigerate the tabbouleh for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Tips & Variations

“Freshness is the secret! Always use fresh herbs and ripe tomatoes for the best tabbouleh.”

• Quinoa substitute: For a gluten-free alternative, swap bulgur for cooked quinoa. It adds a lovely nutty texture and extra protein.
• Kale tabbouleh: Replace half or all parsley with finely chopped kale for a heartier green boost.
• Add chickpeas: Toss in some cooked chickpeas to make it more filling and protein-rich.
• Spice it up: Add a dash of crushed red pepper flakes or a pinch of smoked paprika for a subtle heat.
• Use fresh lemon zest: Incorporate lemon zest into the dressing to brighten the flavor even more.
• Storage: Tabbouleh tastes even better the next day but keep it refrigerated and consume within 2 days for freshness.

Nutrition Facts

Serving Suggestions

Tabbouleh shines as a vibrant side dish, but it’s incredibly versatile. Here are some ideas for enjoying your vegan tabbouleh:

• Serve it as a refreshing side alongside grilled vegetables or vegan kebabs.
• Use it as a filling for pita bread or wraps with some hummus or falafel for a quick lunch.
• Enjoy it on top of mixed greens or alongside other Mediterranean dishes like stuffed grape leaves.
• Pair it with creamy dips such as our Low Sodium Hummus Recipe for a wholesome appetizer platter.
• Mix it into grain bowls with roasted veggies and tahini dressing for a complete meal.

Conclusion

Vegan tabbouleh is a timeless dish that combines fresh, wholesome ingredients into a salad bursting with flavor and nutrition. Its bright lemony tang, combined with the earthy bulgur and fragrant herbs, makes it a perfect addition to any meal.

Whether you stick to the classic recipe or experiment with quinoa or kale variations, tabbouleh offers endless possibilities to keep your meals exciting and healthy.

Making tabbouleh at home is simple and rewarding, giving you control over the freshness and quality of your ingredients. Plus, it’s a fantastic way to enjoy more plant-based foods without sacrificing taste.

For more delicious and creative vegan recipes, be sure to check out our Julie Marie Eats Recipes or try your hand at our Magic Dough Recipe for a vegan-friendly bread to accompany your salad. Happy cooking and bon appétit!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Tabbouleh Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A fresh and zesty Middle Eastern salad made with bulgur, parsley, and tomatoes. Perfect as a light meal or side dish, packed with vibrant flavors and nutrients.”, “prepTime”: “PT20M”, “cookTime”: “PT10M”, “totalTime”: “PT30M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup fine bulgur wheat”, “1 1/2 cups boiling water”, “2 cups finely chopped fresh parsley”, “1/2 cup finely chopped fresh mint”, “3 medium tomatoes, diced”, “1 small cucumber, diced”, “4 green onions, thinly sliced”, “1/4 cup fresh lemon juice”, “1/4 cup extra virgin olive oil”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Place bulgur in a large bowl and pour boiling water over it.”}, {“@type”: “HowToStep”, “text”: “Cover and let bulgur soak for 10 minutes until tender.”}, {“@type”: “HowToStep”, “text”: “Drain any excess water from bulgur.”}, {“@type”: “HowToStep”, “text”: “Add parsley, mint, tomatoes, cucumber, and green onions to the bulgur.”}, {“@type”: “HowToStep”, “text”: “In a small bowl, whisk lemon juice, olive oil, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Pour dressing over salad and toss well to combine.”}, {“@type”: “HowToStep”, “text”: “Chill for 10 minutes before serving for best flavor.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “5 g”, “fatContent”: “7 g”, “carbohydrateContent”: “25 g”}}