Gelatin Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure freshness in every bite. Mountains of finely chopped flat-leaf parsley and mint form the backbone, with juicy diced tomatoes, sliced green onions, and a handful of tender bulgur wheat rounding everything out. A generous drizzle of extra-virgin olive oil and fresh lemon juice ties it all together with a clean, citrusy punch. Because every single ingredient here is a whole, plant-based food, there's absolutely nothing to second-guess — no hidden additives, no animal-derived thickeners, just honest produce and pantry staples. The technique of soaking the bulgur in lemon juice and cold water rather than boiling it keeps the grains delicate and perfectly textured without turning the salad heavy. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more complex. Make it just before serving so the parsley stays vivid green and the tomatoes hold their shape beautifully.
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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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