Chicken Free Classic Tabbouleh
This Lebanese-inspired grain salad is a bright, herbaceous showstopper built almost entirely on fresh parsley and mint, making it naturally and effortlessly free of any poultry. The technique here is worth noting: soaking the bulgur in lemon juice rather than boiling it keeps the grains delicate and perfectly tender without turning mushy. Salting the tomatoes and draining off the excess liquid is a small step that makes a big difference, keeping the salad fresh and vibrant rather than watery. A whisper of allspice and cinnamon gives the dressing a warm, aromatic depth that sets this apart from any shortcut version you might find pre-made. Every element — the scallions, the olive oil, the generous squeeze of lemon — pulls together into something that tastes far more complex than its simple ingredient list suggests. Scoop it up with crisp romaine leaves for a satisfying, hands-on way to serve it at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- ¼ cup fine bulgur wheat
- 3 tbsp fresh lemon juice, plus more to taste
- ¼ tsp fine salt, plus more to taste
- 2 medium ripe tomatoes (about 10 oz total), cored and finely diced
- 3 cups flat-leaf parsley leaves and tender stems, very finely chopped (from about 2 large bunches)
- ½ cup fresh mint leaves, very finely chopped
- 4 scallions (green and light green parts only), thinly sliced
- 3 tbsp extra-virgin olive oil
- ¼ tsp ground allspice
- ⅛ tsp ground cinnamon
For serving
- romaine lettuce leaves, for scooping (optional)
Instructions
- 1
Place the bulgur in a fine-mesh strainer and rinse briefly under cold water. Transfer to a small bowl, pour over 1 tbsp of the lemon juice and a pinch of salt, and stir to combine. Let the bulgur soak at room temperature for 20–30 minutes, until the grains are just tender and have absorbed the liquid.
- 2
While the bulgur soaks, place the diced tomatoes in a large mixing bowl and season with a pinch of salt. Let them sit for 5 minutes, then tilt the bowl and spoon off any excess tomato liquid that has pooled.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!