Chicken Free Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

This bright, herb-forward salad is a celebration of fresh parsley and mint, and it's one of those dishes that tastes like it took far more effort than it actually did. The base is fine bulgur wheat, soaked in fresh lemon juice until just tender — no boiling required — which keeps the texture light and lets the herbs stay front and center. Ripe tomatoes, scallion greens, and a dressing of olive oil, allspice, and cinnamon round everything out with warmth and a subtle depth that feels distinctly Lebanese. The key to getting it right is the knife work: finely chopped herbs at about an eighth of an inch make all the difference between a salad that's good and one that's genuinely great. Naturally plant-based from start to finish, every single ingredient here is straightforward and easy to source, with no need to scan labels or worry about hidden animal proteins. Serve it scooped into crisp romaine leaves for a fresh, handheld bite, or pile it alongside whatever else is on the table — it holds its own either way.

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Ingredients

4 servings

¼ cup fine bulgur wheat
3 tbsp fresh lemon juice (from about 2 lemons), divided
2 bunches flat-leaf parsley (about 4 cups packed), stems removed, finely chopped
½ cup fresh mint leaves, finely chopped
3 medium ripe tomatoes (about 1 lb), seeded and finely diced
4 scallions (green tops only), thinly sliced
3 tbsp extra virgin olive oil
½ tsp ground allspice
¼ tsp ground cinnamon
¾ tsp fine sea salt, or to taste
¼ tsp black pepper, or to taste

For serving

romaine lettuce leaves, for scooping (optional)

Instructions

1
Place the bulgur in a fine-mesh strainer set over a bowl. Pour 1 tablespoon of the lemon juice over the bulgur and toss to coat, then let it soak at room temperature for 30 minutes, until the grains are just tender and have absorbed the juice. Fluff with a fork.
2
While the bulgur soaks, finely chop the parsley and mint on a large cutting board, working in batches if needed, until the pieces are very small and uniform — about 1/8 inch. Transfer to a large mixing bowl.

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