Xanthan Gum Free 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 tomatoes, green onions, and a generous pour of extra-virgin olive oil bring everything together with bold, clean flavor. A small amount of bulgur wheat soaks in lemon juice and cold water until just tender, adding a subtle chew without overwhelming the herbs — exactly the balance this dish is known for. Because every ingredient here is a whole, natural food, there are no hidden additives or stabilizers to worry about, making it a naturally straightforward choice for anyone avoiding thickening agents. The dressing is nothing more than fresh lemon juice, olive oil, salt, and pepper, so the flavors stay vivid and honest. A pinch of allspice is optional but adds a gentle warmth that makes the whole salad feel a little more special. Serve it right away while the parsley is still brilliantly green and the tomatoes hold their shape for the best possible bite.
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!