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Side view of tabbouleh salad in a large white bowl.

Easy Tabbouleh Recipe

Juicy and colourful tabbouleh salad. Every mouthful is punching with flavour.
Course Main Course, Salad, Side Dish
Cuisine Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 257kcal


  • citrus squeezer (optional)



  • 200 g cucumber (about ½ medium-sized cucumber)
  • 100 g cherry tomatoes (about 10 cherry tomatoes)
  • 60 g parsley
  • 20 g coriander
  • 30 mint leaves (medium-sized leaves)
  • ½ cup bulgur


  • ½ lemon juice
  • 1 tsp olive oil
  • ½ tsp salt
  • 4 tbsp vinegar (I went for apple cider vinegar)


  • Start with the salad ingredients (cucumber, cherry tomatoes, parsley, coriander and mint leaves) and chop them finely. Set aside.
  • Mix lemon juice, oil, salt and vinegar to create your salad dressing. Add more salt to taste and mix.
  • Prepare bulgur wheat by placnig it in a bowl and pouring just enough boiling hot water to cover it. Let steep for 10 minutes. Taste after 10 minutes and add an extra splash of hot water if you prefer a softer texture. Once you're happy with the texture, set aside to let cool.
  • Transfer all salad ingredients to a large bowl. Add bulgur.
  • Pour dressing over the salad ingredients and bulgur. Mix well.
  • Optional step: place it in the fridge for 15-20 minutes to let cool.
  • Remove from fridge and enjoy!
  • Store in an airtight container for up to 4 days.


Calories: 257kcal | Carbohydrates: 48g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 1563mg | Fiber: 13g | Sugar: 9g | Vitamin A: 4318IU | Vitamin C: 130mg | Calcium: 283mg | Iron: 9mg