Ceviche-Style Tabbouleh Salad with Tahini Lime Dressing
A vibrant tabbouleh salad featuring herbed bulgur and fresh vegetables tossed in a creamy tahini lime dressing, inspired by Israeli ceviche combinations. This israeli-inspired salads (vegan, gluten free option) ready in about 15 minutes blends fine bulgur wheat, boiling water, parsley, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 3/4 cup fine bulgur wheat
- 1 1/4 cups boiling water
- 1 1/2 cups parsley, finely chopped
- 1/2 cup fresh mint leaves, chopped
- 1 cup tomatoes, diced
- 1 cup cucumber, diced
- 4 green onions, thinly sliced
- 1/3 cup tahini
- 1/4 cup fresh lime juice
- 3 tbsp olive oil
- 1 garlic clove, minced
- 2-3 tbsp water (to thin dressing)
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/8 tsp red chili flakes (optional)
Instructions
- Step 1: Place 3/4 cup fine bulgur wheat in a large bowl. Pour 1 1/4 cups boiling water over it, cover tightly with plastic wrap, and let soak for 20 minutes until tender. Drain any excess water by pressing bulgur through a fine sieve.
- Step 2: To the bulgur, add 1 1/2 cups finely chopped parsley, 1/2 cup chopped mint, 1 cup diced tomatoes, 1 cup diced cucumber, and 4 thinly sliced green onions. Toss gently to combine.
- Step 3: In a small bowl, whisk together 1/3 cup tahini, 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 minced garlic clove, 3/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground cumin, and 1/8 tsp red chili flakes (if using). Add 2-3 tbsp water gradually until the dressing is smooth and pourable.
- Step 4: Pour the tahini lime dressing over the tabbouleh mixture and toss thoroughly to coat all ingredients. Chill in the refrigerator for 30 minutes before serving to enhance flavors.
Frequently asked questions
How long does Ceviche-Style Tabbouleh Salad with Tahini Lime Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Ceviche-Style Tabbouleh Salad with Tahini Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Ceviche-Style Tabbouleh Salad with Tahini Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ceviche-Style Tabbouleh Salad with Tahini Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ceviche-Style Tabbouleh Salad with Tahini Lime Dressing vegan?
Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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