This classic tabbouleh salad is vibrant, refreshing, and loaded with fresh herbs and zesty lemon. It’s the kind of dish you crave on warm days—or when your gut needs something clean and nourishing. Plus, it tastes amazing with my Tofu Shawarma!
Looking for more plant-based meals? These are some of my favourites:
I love this classic tabbouleh salad because it’s light yet satisfying, fresh but never boring. The parsley and mint are not just flavourful—they’re packed with antioxidants and support digestion, too. Quinoa gives it a little extra protein and makes it gluten-free, so it suits more people than traditional bulgur versions. It’s the kind of salad you can prep ahead, and it actually tastes better the next day.
Plus, it’s super hydrating thanks to cucumber and tomato, which is perfect for warm weather or post-workout recovery. The lemon and olive oil dressing brings brightness and healthy fats, making it as good for your skin as it is for your tastebuds. I also love that there’s no cooking beyond pouring hot water. And once you’ve chopped everything, it comes together fast. It’s honestly one of those recipes I never get sick of—it’s so simple, fresh, and endlessly adaptable.
Main Ingredients & Why We Use Them
- Quinoa – adds plant-based protein and makes this gluten-free
- Fresh parsley – the star ingredient; fresh, zesty, and high in vitamin C
- Fresh mint leaves – cooling, aromatic, and good for digestion
- Tomatoes – juicy, sweet, and full of lycopene
- Cucumber – hydrating, crisp, and refreshing
- Green onions – mild oniony bite and easy on the stomach
- Lemon – adds tang, brightness, and vitamin C
- Extra virgin olive oil – healthy fats and that silky, smooth finish
Tabbouleh
Dressing
How to Make Tabbouleh Salad
First, soak your quinoa in boiling water—just pour it over, cover, and let it chill for 20 minutes while you prep everything else. Chop your parsley, mint, tomato, cucumber, and green onion finely. Once the quinoa is ready and drained, throw it all together in a big bowl. Add the lemon juice, olive oil, salt and pepper, then mix it all up and let it sit in the fridge for 15–30 minutes before serving. The flavours will meld, and it tastes even better chilled.
Variations & Substitutions
Swap quinoa for traditional bulgur if you’re not gluten-free. Add chickpeas or lentils for more protein. If you’re low on mint, extra parsley will still taste great. No green onion? Red onion works too, just soak it in lemon juice first to mellow the bite. Want a boost of healthy fats? Add avocado (if you like it). You can also crumble in vegan feta for a twist.
Equipment
You won’t need much equipment for this tabbouleh. What you will need is patience as it’s not super quick to chop through all those herbs!
- Medium heatproof bowl (to soak quinoa)
- Sharp knife and chopping board
- Fine mesh sieve or spoon (to drain quinoa)
- Large salad or mixing bowl
- Lemon squeezer (optional but helpful)
How to Serve Tabbouleh
Serve it as a side with grilled veggies, falafel, or my Tofu Shawarma and Creamy Roasted Cauliflower Dip. It’s also perfect stuffed into wraps or paired with hummus and pita. For a full meal, try it over greens or with a scoop of lentils or grilled tempeh on to
How to Store It
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or pan for best texture. It also freezes well — just defrost and bake again to crisp it back up. Or you could also try air frying the tofu, I think they would come out great!
How to Make It
Tabbouleh Salad
Ingredients
- quinoa
- ½ cup quinoa
- 1 cup boiling water
- Tabbouleh
- 2 cups fresh parsley finely chopped (flat-leaf + curly parsley)
- ½ cup fresh mint leaves finely chopped
- 3 medium tomatoes finely diced, cored (no seeds no water)
- 1 large cucumber finely diced
- 3 spring onions (scallions)*see notes thinly sliced
Dressing
- 2 lemons juiced
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Prepare the quinoa:
- Rinse the quinoa under cold water using a fine mesh sieve. Add it to a small saucepan with 1 cup of water and a pinch of salt. Bring it to a boil over medium heat, then reduce the heat to low, cover, and simmer for 12–15 minutes until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork and allow to cool before adding to the salad.
- Chop herbs and veggies:
- While the quinoa is soaking, finely chop the parsley, mint, tomatoes, and spring onions. See notes.
Mix everything:
- In a large bowl, combine the drained quinoa, parsley, mint, tomatoes, and spring onions.
Dress the salad:
- Add lemon juice, olive oil, salt, and pepper. Toss well to combine.
Adjust seasoning:
- Taste and add more lemon, salt, or pepper if needed.
- Chill and serve:
- Let the salad sit for 15–30 minutes in the fridge before serving to let flavours meld.
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