Who says healthy food has to be boring? I believe it should be a burst of flavor and color on your plate. This Traditional Tabbouleh Parsley Salad is exactly that—a vibrant, delicious celebration of fresh herbs. It’s a classic Middle Eastern food that turns simple ingredients into something magical, much like how a hearty traditional potato soup transforms humble roots into comforting warmth.
Every bite feels like a fresh start. It’s one of my favorite vegan sides to make and share.
This dish proves that eating well is an exciting adventure. Let’s dig into how to make this feel-good salad that’s as nourishing as it is tasty.
Recipe Overview
- Cuisine: Middle Eastern
- Category: Salad / Vegan Side Dish
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Servings: 4-6
Why This Dish is Secretly Good for You
This salad is a true powerhouse of nutrition. Each ingredient brings its own special benefit to your table.
Fresh parsley is the star. It’s packed with vitamins K, C, and A. It acts as a natural detox salad, helping your body feel clean and light.
The bulgur wheat adds a gentle fiber boost. This helps keep you full and supports happy digestion. Tomatoes bring lycopene, a powerful antioxidant.
Fresh mint soothes your stomach. Lemon juice and olive oil tie it all together with healthy fats and vitamin C. It’s a meal that truly loves you back.
My Favorite “Healthy Swap” Ingredients
I love keeping recipes authentic, but sometimes a smart swap can fit your pantry. Here’s my go-to tip for a fun twist.
If you don’t have fine bulgur, try quinoa. It’s a great gluten-free option that still gives you a nice texture. Just cook and cool it first.
Traditional Tabbouleh Parsley Salad Recipe
The Full “Feel-Good” Ingredient List
My Clean & Simple Cooking Method
Notes
Enjoy your homemade Traditional Tabbouleh Parsley Salad Recipe!
Nutrition Information
For an extra citrus kick, use a mix of lemon and lime juice. It brightens the flavors even more. These small changes keep the spirit of the dish alive, whether you’re making a fresh salad or a comforting traditional beef and mashed potato pie.
The Full “Feel-Good” Ingredient List
Gathering these fresh ingredients is part of the joy. You can almost taste the health before you even start chopping!
- 2 large bunches of fresh flat-leaf parsley (about 4 cups, finely chopped)
- 1/2 cup fine bulgur wheat
- 3-4 medium ripe tomatoes, finely diced
- 1 small cucumber, finely diced
- 4-5 green onions (scallions), thinly sliced
- 1/2 cup fresh mint leaves, finely chopped
- 1/3 cup extra virgin olive oil
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
My Clean & Simple Cooking Method
The key to a great tabbouleh is in the prep. Take your time to chop everything finely. It makes all the difference in every forkful.
- Start by rinsing the bulgur wheat. Place it in a bowl and cover with warm water. Let it soak for 15-20 minutes until tender. Then, drain any excess water really well using a fine sieve.
- While the bulgur soaks, wash your parsley and mint. Dry them thoroughly. This is crucial for a salad that isn’t watery.
- Finely chop the parsley, mint, tomatoes, cucumber, and green onions. I like to do the parsley last to keep its bright green color.
- In a large mixing bowl, combine the drained bulgur and all the chopped vegetables and herbs.
- In a small jar, shake together the olive oil, lemon juice, salt, and pepper. This is your simple, vibrant dressing.
- Pour the dressing over the salad. Gently toss everything together until it’s beautifully combined.
- Let the salad sit for about 10 minutes before serving. This allows the flavors to meld and become even more delicious.
How to Meal Prep This for the Week
This salad is a meal prep superstar. With a little planning, you can have healthy lunches ready in a flash.
Chop all your herbs and vegetables. Store them in a sealed container in the fridge. Keep the dressing separate in a small jar.
Soak and drain your bulgur. Store it in its own container. When you’re ready to eat, simply mix everything together.
I find it stays fresh and crisp for up to 2 days when assembled. The flavors get even better as they sit. It’s the perfect make-ahead dish.
Nutrition Notes
This is a general breakdown per serving. It’s full of good things that make your body sing.
- Calories: ~180
- Fat: 12g (mostly healthy monounsaturated from olive oil)
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Vitamin C: Over 100% of your daily needs
- Vitamin K: Over 500% of your daily needs
FREQUENTLY ASKED QUESTIONS
Can I make this gluten-free?
Absolutely! Just swap the bulgur wheat for an equal amount of cooked quinoa or millet. It will be just as tasty and satisfying.
My salad got watery. How can I prevent that?
The trick is to make sure your parsley and mint are completely dry after washing. Also, drain your soaked bulgur very well. Add the dressing just before serving if you’re prepping ahead.
What can I serve with tabbouleh?
It’s incredibly versatile! I love it with grilled chicken or fish—try it with some BBQ chicken skewers for a fantastic summer meal. It’s also perfect with hummus, falafel, or stuffed into a pita pocket for a hearty lunch.
I hope this recipe brings a little sunshine to your kitchen. It’s a reminder that food made with simple, whole ingredients can be the most exciting of all.
This parsley salad is more than a side dish. It’s a fresh, vibrant habit that makes you feel amazing from the inside out. Give it a try and feel the difference.
I’d love to hear how your Traditional Tabbouleh turns out! Please leave a comment and a rating below!
