The Best Easy Tabbouleh Recipe - bulgur wheat tossed with parsley, mint, lemon, olive oil - and ripe cucumbers and tomatoes for a delicious vegan salad bursting with Lebanese flavor!

This dish is a traditional Lebanese salad - and the fresh Mediterranean flavors are simple, delicious, and shine through!

Every year for Pascha (Orthodox Christian "Easter"), I have a few dishes I make a beeline for at our church's big picnic - and Tabbouleh is always one of them!

This salad is incredibly light, and absolutely loaded with parsley flavor, with tons of mint and lemon. It's great alongside other light meze-style appetizers and dishes, as well as hearty meaty dishes.

We're adding ripe tomatoes and a cucumber for extra crunch and flavor - but this salad can be made without them as well.

We're also adding plenty of garlic flavor - which is not strictly traditional, but we think the garlic helps add another crave-worthy layer of flavor.

We love serving tabbouleh alongside seafood, chicken, lamb, and beef - and while not incredibly traditional, we also love to serve tabbouleh with pork.

Tabbouleh is not gluten free - it's main component is bulgar, a type of wheat - but you can swap for quinoa to make a gf version.

Tabbouleh is loaded with fiber, complex carbohydrates, and healthy fats.

We hope you love this recipe as much as we do!

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Tabbouleh is a fresh, vegan salad made of bulgur wheat, parsley, mint, lemon, and olive oil. It also can use other vegetables for additional flavor.

Tabbouleh is Levantine - meaning it is from the Eastern Mediterranean countries of Lebanon, Israel, Syria, and Jordan.

Tabbouleh is also often called Tabouleh or Tabouli.

We're going to run through some of our favorite twists on tabbouleh - so you have plenty of ideas of how to put your own delicious spin on this Mediterranean dish!

You can skip the cucumbers and tomatoes in this recipe, and make with lettuce instead - or just leave the bulgur, mint, and parsley to shine!

Traditionally, tabouleh doesn't call for garlic. We love the additional flavor - but you can omit for a more traditional take.

If you'd love to try tabbouleh, but can't eat wheat - swap the bulgur for quinoa!

Prepare according to package directions and drain well.

We tend to use a little bit less parsley than some traditional recipes - the recipe shown here has one bunch of parsley, instead of a more traditional two bunches.

Add anywhere from 1-2 bunches of parsley, finely chopped or minced in a food processor, and mix in according to your tastes.

Tabbouleh can also contain semolina instead of bulgur traditionally -

There are a few types of bulgur that can be used in tabbouleh - fine, medium, coarse, and very coarse.

For this recipe, we recommend fine or medium - preferably fine, but if you can only buy medium, it works just fine.

We used Bob's Red Mill Red Bulgur for our photos - we love the nutty flavor of the red bulgur. You can use whatever you can buy!

For this recipe, you can use any variation of bulgur -

Tabbouleh is great served with pita, hummus, vegetables, and other light dishes as a meze meal.

We also love the light, fresh flavor of tabbouleh alongside some of our favorite meat main dishes:

• Easy Air Fryer Lemon Garlic Salmon Recipe
• The Best Baked Garlic Butter Pork Tenderloin
• The Best Air Fried Chicken Drumsticks
• Garlic Parmesan Air Fried Shrimp Recipe
• Easy Chicken Schnitzel Recipe
• Easy Braised Leg of Lamb Recipe
• Easy Baked Pork Chops Recipe
• The Best Easy Air Fryer Cornish Game Hens Recipe

If you're looking for other delicious vegan recipe ideas, please check out some of our favorites below:

You can click here to find our complete vegan dish recipe archives.

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