This Grain-Free Tabbouleh Salad Recipe is gluten-free and made without bulgur! It only requires 15 minutes and simple ingredients to make, and it stays crisp in the refrigerator for days. It's delicious in grain bowls, in wraps or on its own.
I love a fresh and crisp salad that will stay fresh for days. Its so nice to have a container or Beet Cucumber Salad, Cilantro Lime Red Cabbage Slaw, or Greek Village Salad to easily add vegetables and brightness to meals throughout the week.
And this Grain-Free Tabbouleh Salad recipe is perfect for that, too. It's quick and easy to make and is bright and lemony. It's delicious in wraps, hummus bowls or grain bowls and so much more!
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What is Tabbouleh?
Tabbouleh (or tabouli) is an herb salad that originated in Lebanon and Syria. It typically contains parsley, bulgur (which is cracked wheat), tomato and onion and is dressed with lemon and olive oil.
The amount of bulgur varies depending on the country. Some in Middle Eastern countries, tabbouleh is mostly bulgur, while in others, it's mostly a parsley salad.
But, for this Grain-Free Tabbouleh Salad recipe, I'm skipping the bulgur altogether.
Ingredient Notes
Curly Leaf Parsley: Curly leaf parsley is the main bulk is this Grain-Free Tabbouleh Salad Recipe. The bunches at my grocery store are LARGE. So,if yours are small, grab two bunches.
Seedless or English Cucumber: I prefer English cucumber for this recipe, but if you can't find one, use a regular cucumber. Just be sure to peel and seed it before chopping.
Roma Tomatoes: Roma tomatoes have the least amount of seeds and juice, so I prefer them for this recipe. You can use another tomato variety if you like. But, be sure to remove the seeds to avoid a salad that is too wet.
Lemon Juice and Olive Oil: This tabouli salad recipe is dressed simply with lemon juice and olive oil.
Step-by-Step Instructions
Step 1. Quarter and seed the tomatoes.
Step 2. And dice them into about ¼ inch pieces.
Step 3. Dice the cucumber and red onion.
Step 4. Its okay to leave these small stems on the parsley. Just remove the large ones.
Step 5. Then, chop the parsley.
Step 6. Add the cucumber, onion and tomato into a large bowl.
Step 7. Then add the chopped parsley, lemon juice, olive oil and salt.
Step 8. Toss the tabouli until everything is well coated and use as desired.
Recipe FAQs
To store, transfer the tabbouleh into an airtight container and keep in the refrigerator for up to 4 days.
Not typically. Traditionally, tabouleh contains bulgur, which is cracked wheat. This recipe is gluten-free because there is no bulgur.
What to Eat with Tabbouleh
Traditionally, tabbouleh is served as a condiment or as an item on a mezze platter. I like to serve it:
- On a platter with Baba Ganoush, hummus and pita
- As a side with some vegan falafel.
- On top of my Vegan Seitan Gyros.
- In a grain bowl with crispy chickpeas and rice.
- Or on top of a green salad.
Expert Tips and Tricks
Be sure to use a large mixing bowl for this Grain-Free Tabbouleh Salad recipe!
It makes a big batch, and it will be a mess to toss the salad together if the bowl is too small.
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📖 Recipe
Grain-Free Tabbouleh Salad Recipe
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Large Mixing Bowl
Ingredients
- 1 Large Bunch of Curly Parsley, washed and dried About 6 Cups
- ½ Medium English Cucumber, small dice (see note) about 1 cup
- 2 Small Roma Tomatoes, seeded, cored and diced about 1 cup
- ½ Small Red Onion, finely diced about ½ cup
- 2 tablespoon Lemon Juice
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Kosher Salt half this amount if using table salt
- Black Pepper to Taste
Instructions
- To prepare the parsley, remove the large stems. Don't worry so much about to small stems. Once the big stems are removed you should be left with about 6 cups of lightly packed parsley. (See note!)1 Large Bunch of Curly Parsley, washed and dried
- Chop the parsley and set aside.
- Add diced cucumber, tomato and onion to a large mixing bowl. (See note!)½ Medium English Cucumber, small dice (see note), 2 Small Roma Tomatoes, seeded, cored and diced, ½ Small Red Onion, finely diced
- Then add the parsley, lemon juice, olive oil and salt and pepper to the bowl.2 tablespoon Lemon Juice, 1 tablespoon Extra Virgin Olive Oil, ½ teaspoon Kosher Salt, Black Pepper to Taste
- Toss until everything is well combined.
- Serve immediately or transfer to an airtight container and store in the refrigerator for up to 4 days.
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