Walnut Free Classic Tabbouleh
Bright, herby, and deeply refreshing, this Lebanese-inspired grain salad is built almost entirely on fresh parsley and mint, making it one of the most vibrant things you can put on a table. The technique here is smart — soaking the bulgur in lemon juice rather than boiling it keeps the grains tender without turning them mushy, and drawing out excess liquid from the tomatoes first means the salad stays beautifully dressed rather than watery. A whisper of allspice and cinnamon adds warmth that ties everything together in a way that feels both traditional and a little surprising. Every ingredient is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution anxiety involved — just clean, whole-food cooking from start to finish. Letting the finished salad rest for a few minutes before serving is the small step that makes a big difference, giving the lemon, olive oil, and herbs time to meld into something genuinely special. Scoop it up with crisp romaine leaves for a light meal, or pile it alongside grilled proteins and flatbread for a spread that disappears fast.
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!