Published: by Megan Calipari · This post may contain affiliate links · 1 Comment
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This Grain-Free Tabbouleh Salad Recipe is gluten-free and made without bulgur! It only requires 15 minutes and simple ingredients to make and stays crisp in the refrigerator for days. Its 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 or Cilantro Lime Red Cabbage Slaw to easily add vegetables and brightness to meals throughout the week.
And this Grain-Free Tabbouleh Salad recipe is perfect for that, too. Its quick and easy to make and is bright and lemony. Its delicious in wraps, hummus bowls or grain bowls and so much more!
Jump to:
- What is Tabbouleh?
- Ingredient Notes
- Step-by-Step Instructions
- Recipe FAQs
- What to Eat with Tabbouleh
- Expert Tips and Tricks
- Looking for More Simple Recipes?
- 📖 Recipe
- 💬 Comments
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, its mostly a parsley salad.
But, for this Grain-Free Tabbouleh Salad Recipe I'm skipping the bulgur all together.
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/ 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, use 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
How should I store the Grain-Free Tabbouleh Salad recipe?
To store, transfer the tabbouleh into an airtight container and keep in the refrigerator for up to 4 days.
Is Tabbouleh Gluten Free?
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.
Looking for More Simple Recipes?
- Cucumber Pico de Gallo
- Gluten Free Mexican Rice
- Hot Honey Roasted Rainbow Carrots
- Cucumber Mango Avocado Salad
If you tried this Grain-Free Tabbouleh Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Grain-Free Tabbouleh Salad Recipe
Megan Calipari
This Grain-Free Tabbouleh Salad Recipe is gluten-free and made without bulgur! It only requires 15 minutes and simple ingredients to make
5 from 1 vote
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Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Lunch, Salad, Side Dish
Cuisine Lebanese, Middle Eastern
Servings 8 Servings
Calories 25 kcal
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.
Notes
If you do not have exactly 6 cups of parsley, don't worry about it! This recipe has a lot of leeway.
Use a large mixing bowl here! This recipe make a big batch and it will make a mess when tossing everything together if the bowl is too small.
If you can't find and English cucumber (sometimes called seedless cucumber), you can use a regular cucumber. But, you should peel and deseed it before dicing!
Nutrition
Serving: 1CupCalories: 25kcalCarbohydrates: 2gProtein: 0.4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 147mgPotassium: 79mgFiber: 0.4gSugar: 1gVitamin A: 160IUVitamin C: 5mgCalcium: 7mgIron: 0.1mg
Tried this recipe?Let us know how it was!
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