Cold Tabbouleh Salad with Parsley, Mint, and Bulgur

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 salads (vegan) ready in about 15 minutes pairs fine bulgur wheat, boiling water, finely chopped 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add the chopped parsley, mint, diced tomatoes, and green onions to the soaked bulgur; stir gently to combine.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Cold Tabbouleh Salad with Parsley, Mint, and Bulgur take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Tabbouleh Salad with Parsley, Mint, and Bulgur?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fine bulgur wheat from drying out.

Can I substitute ingredients in Cold Tabbouleh Salad with Parsley, Mint, and Bulgur?

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 Cold Tabbouleh Salad with Parsley, Mint, and Bulgur 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 Cold Tabbouleh Salad with Parsley, Mint, and Bulgur vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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