Vegan Classic Tabbouleh
Tabbouleh is one of those dishes that proves simple ingredients, treated with care, can be genuinely extraordinary. The star here is a mountain of freshly chopped flat-leaf parsley and mint, which gives the salad its signature bright, herby punch — this is not a grain salad with a little greenery on top, it's the real deal. A whisper of ground allspice and cinnamon lifts the whole thing into something that feels warmly complex without being heavy. The bulgur is soaked rather than boiled, absorbing lemon juice as it softens so every grain carries flavor from the inside out. Ripe tomatoes are salted and drained before mixing, which keeps the salad from turning watery and lets the olive oil and citrus dressing actually coat everything properly. Every single ingredient here is naturally plant-based, so there's nothing to swap or second-guess — just fresh produce, whole grains, and good olive oil doing exactly what they're supposed to do. Scoop it up with crisp romaine leaves for a light, satisfying bite that works as a starter, a side, or an honest lunch all on its own.
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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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