Vegan Tabbouleh
This herb-forward grain salad is a celebration of fresh parsley in a way that few dishes manage to pull off. Four cups of tightly packed flat-leaf parsley get finely chopped alongside fresh mint, ripe tomatoes, and sliced green onions, creating a bowl that's as vibrant to look at as it is to eat. The bulgur is soaked rather than cooked, absorbing lemon juice and cold water until just tender, which keeps the whole dish light and texturally alive. A generous pour of extra-virgin olive oil and a bright hit of fresh lemon juice tie everything together, with optional allspice adding a subtle warmth that feels distinctly Middle Eastern. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — this is the dish exactly as it was meant to be made. It's best served right away while the parsley is still brilliantly green and the tomatoes hold their shape, though a short rest at room temperature lets the flavors deepen beautifully. Whether you're serving it as a side or eating it straight from the bowl, this is the kind of recipe that makes simple ingredients feel genuinely special.
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, 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!