Gelatin Free Classic Tabbouleh
Bright, herby, and deeply refreshing, this Lebanese-inspired grain salad is built almost entirely from fresh produce and pantry staples — making it a naturally worry-free choice for anyone avoiding animal-derived thickeners or setting agents. The base is fine bulgur wheat soaked in lemon juice rather than cooked, which keeps the grains tender without any fuss. Mountains of finely chopped flat-leaf parsley and fresh mint do the heavy lifting here, giving every bite a vivid, grassy flavor that store-bought versions simply can't match. A whisper of ground allspice and cinnamon adds warmth that makes the whole salad feel a little more complex than its short ingredient list suggests. Draining the tomatoes before tossing everything together is a small but smart step that keeps the salad from turning watery, so the texture stays lively even after it rests. Serve it scooped into crisp romaine leaves for a satisfying handheld bite, or pile it alongside whatever else is on the table — it plays well with just about everything.
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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.
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