Eggless Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure sunshine in a bowl. Heaps of finely chopped flat-leaf parsley and fresh mint form the backbone, while juicy ripe tomatoes, sliced green onions, and a handful of soaked bulgur round everything out beautifully. A generous pour of extra-virgin olive oil and fresh lemon juice tie it all together with a clean, tangy finish that makes it nearly impossible to stop eating. The whole thing comes together naturally without any animal products beyond what's already here — no eggs needed at any step, which makes it a genuinely effortless fit for anyone avoiding them. A pinch of allspice is optional but adds a subtle warmth that elevates the dish from simple to something a little special. The key is in the knife work: getting the parsley chopped very fine gives the salad its signature texture and ensures every bite is balanced. Serve it right away while the herbs are vivid green and the tomatoes still hold their shape.
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Learn more →Ingredients
4 servings
- ¼ cup fine bulgur wheat
- 3 tbsp fresh lemon juice, divided
- 3 bunches flat-leaf parsley (about 4 cups tightly packed leaves and tender stems)
- ½ cup fresh mint leaves
- 3 medium ripe tomatoes (about 12 oz), seeded and finely diced
- 4 green onions, white and light green parts, thinly sliced
- ¼ cup extra-virgin olive oil
- ½ tsp fine salt, plus more to taste
- ¼ tsp ground black pepper
- ¼ tsp ground allspice (optional)
Instructions
- 1
Place the bulgur in a small bowl and pour 1 tablespoon of the lemon juice over it. Add 3 tablespoons of cold water, stir to combine, and let the bulgur soak for 15 minutes, until the grains are just tender and have absorbed the liquid. If any liquid remains, drain through a fine-mesh strainer and press gently to remove excess moisture.
- 2
While the bulgur soaks, finely chop the parsley leaves and tender stems: gather them into a tight bundle on the cutting board and rock the knife through them until the pieces are very fine, about 1/8 inch. Transfer to a large mixing bowl. Finely chop the mint leaves the same way and add them to the bowl.
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