Soy Free Classic Tabbouleh
Fresh herbs are the real star here — three full cups of flat-leaf parsley plus a generous handful of mint make this salad vibrant, grassy, and deeply aromatic in a way that store-bought versions simply can't match. The bulgur is soaked rather than boiled, absorbing lemon juice as it softens so every grain carries brightness from the very start. Dicing the tomatoes and letting them drain before combining everything keeps the salad from turning watery, which is one of those small steps that makes a noticeable difference in the final texture. A whisper of allspice and cinnamon ties it all together with a warmth that feels distinctly Lebanese without overpowering the herbs. Everything in this recipe is naturally plant-based and whole, so there's no need to scan labels or worry about hidden additives — just clean, honest ingredients doing exactly what they're supposed to do. Scoop it up with crisp romaine leaves for a light, satisfying bite that works as a side dish or a refreshing main on a warm day.
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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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