Easy Tabbouleh Salad (Vegan)
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4.89 from 9 votes

Easy Tabbouleh Salad (Vegan)

Want to know what my most requested recipe is? It’s this Easy Tabbouleh Salad – a deliciously simple dish to make to take along to a BBQ or pot luck dinner and the perfect accompaniment to my Oven Baked Chicken Shawarma. (Serves 4 as a main, 8 as a side.)
Course Salad, Side Dish
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 255kcal
Author Eb Gargano


  • 200 g bulgur wheat
  • 400 ml boiling water
  • 150 g cherry tomatoes quartered
  • 150 g cucumber diced
  • 3 spring onions sliced finely
  • 2 tablespoons mint chopped
  • 2 tablespoons parsley chopped
  • 1 clove garlic crushed or finely grated
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil ideally good quality extra virgin
  • Juice of half a lemon or more to taste


  • Place the bulgur wheat and boiling water in a pan, place the pan on a high heat and bring back to the boil. Clamp a lid on and turn the heat off completely (move off the burner if you are on electric) and leave for 10 minutes.
  • Meanwhile, prepare all the other ingredients and place in a large bowl. When the bulgur wheat is ready, tip into a fine mesh sieve and run under the cold tap until the bulgur wheat is cool/cold. Ensure the bulgur wheat has drained thoroughly, then add it to the rest of the ingredients and stir well. Transfer to a serving dish (if necessary) and serve. Or place in a plastic box and store in the fridge until needed.
  • Alternatively, if you have more time. You can allow the bulgur wheat to cool naturally before adding in the other in the other ingredients.


Nutrition information is approximate and meant as a guideline only.


Calories: 255kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 406mg | Fiber: 10g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 22.3mg | Calcium: 46mg | Iron: 2mg