Eggless Lebanese Tabbouleh
This vibrant Lebanese classic is all about fresh herbs, and the parsley and mint here are the real stars — finely chopped until they're almost silky, then tossed with juicy ripe tomatoes, scallion greens, and tender bulgur wheat. A bright dressing of fresh lemon juice, extra virgin olive oil, allspice, and a whisper of cinnamon ties everything together in a way that feels both light and deeply satisfying. The bulgur soaks in lemon juice rather than boiling, which keeps the texture delicate and lets the grains absorb all that citrusy flavor before they ever hit the bowl. Naturally free of eggs in every component — no dressings to second-guess, no hidden binders — this is one of those recipes where the ingredient list is as clean as the finished dish tastes. Serve it scooped into crisp romaine leaves for a handheld bite, or pile it alongside grilled proteins and warm flatbread for a full spread. It's the kind of salad that disappears fast, so don't be surprised if you're doubling the recipe next time.
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Learn more →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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