Aleppo Pepper and Mint Tabbouleh Salad

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Middle Eastern salad combining bulgur, fresh herbs, and a subtle kick from Aleppo pepper for bright, vibrant flavors. This Middle Eastern-inspired salad recipe (vegan), ready in about 10 minutes, pairs fine bulgur wheat, boiling water, fresh mint leaves, finely chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 6 Middle Eastern cuisine 150 cal/serving

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Ingredients

1 cup fine bulgur wheat
1.25 cups boiling water
1 cup packed large bunch fresh parsley, finely chopped
0.5 cup packed fresh mint leaves, finely chopped
1 medium (6 oz) medium tomato, diced
3 stalks green onions, thinly sliced
1/4 cup fresh lemon juice
3 tbsp extra virgin olive oil
1 tsp Aleppo pepper
1 tsp salt
0.5 tsp black pepper

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Instructions

Step 1: Place 1 cup fine bulgur wheat in a large bowl. Pour 1.25 cups boiling water over it, stir quickly, and cover tightly. Let it soak for 20 minutes until the bulgur is tender and water is absorbed.
Step 2: Fluff the soaked bulgur with a fork to separate grains. Add 1 cup finely chopped fresh parsley, 0.5 cup finely chopped fresh mint leaves, 1 medium diced tomato, and 3 thinly sliced green onions.
Step 3: In a small bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp extra virgin olive oil, 1 tsp Aleppo pepper, 1 tsp salt, and 0.5 tsp black pepper.
Step 4: Pour the dressing over the bulgur and herb mixture. Toss gently but thoroughly to combine all flavors.
Step 5: Chill the tabbouleh for at least 30 minutes before serving to allow flavors to meld and serve cool.