Cold Tabbouleh Salad with Parsley, Mint, and Bulgur

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 drafted and published.

A refreshing Lebanese salad combining finely chopped parsley, mint, and bulgur with fresh tomatoes and lemon juice for a bright, herbaceous side dish. This Middle Eastern-inspired salad recipe (vegan), ready in about 15 minutes, pairs fine bulgur wheat, boiling water, flat-leaf parsley 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 180 calories and feeds 4, 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: 15 min Serves 4 Middle Eastern cuisine 180 cal/serving

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Ingredients

1/2 cup fine bulgur wheat
3/4 cup boiling water
2 cups, finely chopped flat-leaf parsley
1/2 cup, finely chopped fresh mint leaves
2 medium, finely diced tomato
3 stalks, thinly sliced green onion
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 tsp salt
1/4 tsp ground black pepper

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Instructions

Step 1: Place 1/2 cup fine bulgur wheat in a medium bowl and pour 3/4 cup boiling water over it; cover and let soak for 15 minutes until softened, then fluff with a fork to separate grains.
Step 2: Meanwhile, finely chop 2 cups flat-leaf parsley and 1/2 cup fresh mint leaves; dice 2 medium tomatoes and thinly slice 3 green onion stalks.
Step 3: Add the chopped parsley, mint, diced tomatoes, and green onions to the soaked bulgur; stir gently to combine.
Step 4: In a small bowl, whisk together 1/4 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 1 tsp salt, and 1/4 tsp ground black pepper until emulsified.
Step 5: Pour the dressing over the bulgur and herb mixture, tossing well to evenly coat. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.