Dairy Free Classic Tabbouleh
Bright, herby, and impossibly fresh, this Lebanese-inspired grain salad is built almost entirely from produce and pantry staples — making it a natural fit for anyone avoiding dairy without any substitutions required. The base is fine bulgur wheat soaked in lemon juice until just tender, which keeps the texture light rather than heavy or starchy. Mountains of finely chopped flat-leaf parsley and fresh mint do the real heavy lifting here, giving every bite that signature vibrant flavor that makes tabbouleh so addictive. A whisper of ground allspice and cinnamon adds warmth that you can't quite put your finger on but absolutely cannot leave out. Ripe tomatoes are salted and drained before mixing in, so the salad stays bright and cohesive rather than watery. A generous drizzle of extra-virgin olive oil ties everything together, and a short rest before serving lets all those flavors settle into something truly greater than the sum of their parts. Scoop it up with crisp romaine leaves for a light, satisfying meal that feels effortlessly elegant.
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!