Easy Tabbouleh Lebanese Salad is made with loads of fresh chopped parsley, tomatoes, mint and bulgur wheat with a zippy simple lemon olive oil dressing.
We could eat this Easy Tabbouleh Lebanese Salad every day. It is completely addictive with simple flavors and delicious rolled up in lettuce leaf or part of a delicious or part of a huge Middle Eastern Feast.
Stay Tuned to HWC Magazine (Healthy World Cuisine) as over the next several posts you are going to learn how to make everything you need to make this delicious vegan Middle Eastern Party Feast. Check out this spread! We have made falafel, baba ghanoush, red pepper hummus, Tabbouleh, Red lentils and rice, roasted vegetables, fresh vegetables, pita breads and pickled vegetables.
We made our Easy Tabbouleh Lebanese Salad with bulgur wheat but you could substitute with cooked quinoa if you need to stay gluten–free. This salad has just a little lit of bulgur wheat and mostly fresh herbs and that is our favorite way as it really brightens up so many dishes. A favorite way for us to enjoy this treat is rolled up in a lettuce leaf but also delicious on pita flat breads with hummus, falafel and pickled vegetables.
You can make Easy Tabbouleh Lebanese Salad in advance of up to 24 hours but your leaves may not stay as vibrant green. Once the lemon juice hits the leaves it starts to fade the green color but it still tastes fantastic. If you want to make a little in advance, you can put everything together except hold off on adding the lemon juice, olive oil and seasonings until you are ready to serve.
When you take your first bite of the fresh herbs and fresh lemon of the easy tabbouleh salad, you will be in heaven and teleported off momentarily traveling to another world. We are always on the hunt for new and inspiring easy pack work lunches and bringing in a Middle Eastern feast in a little bento box with separate little compartments is out of this world. You don’t have to reheat anything. You don’t even need a fork if you find yourself in a “Salad Situation”. You can use a delicious pita flatbread to just scoop and eat.
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Easy Tabbouleh Lebanese Salad
- ⅓ cup bulgur wheat
enough to cover and soak the bulgur wheat
- 3.5 cus parsley
curly or flat
- ½ mint
- 1.5 cups tomatoes
- 1 shallot
- 1 clove garlic
- 4 tablespoon lemon juice
or to taste
- ⅓ cup olive oil
- Salt and pepper to taste
- Soak bulgur wheat for about 20 minutes in bowl with enough hot water to cover. Drain in a fine mesh strainer or use cheesecloth (or even medical gauze- been there done that) Get it really dry. Squeeze or let it dry for a bit so that it does not water down the tabbouleh salad.
- In a medium-large bowl add the drained bulgur wheat, parsley, mint, tomatoes, shallot, garlic, lemons, olive oil and salt and pepper to taste.
I just love this at the Greek place
Julie @ HostessAtHeart says
I'd love that salad! It looks just amazing and I've truly fallen in love with bulgur wheat and it's sweet flavor. I can't wait to give this a try.
HWC Magazine says
Thank you Julie. Tabbouleh is just addicting... We made it again today and we love it on so many things.