Toasted Pine Nut and Herb Tabbouleh Salad with Fresh Mint

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

A refreshing Lebanese salad featuring bulgur wheat, toasted pine nuts, vibrant parsley, fresh mint, and a zesty lemon-olive oil dressing. This Middle Eastern-inspired salad recipe (vegan), ready in about 15 minutes, pairs fine bulgur wheat, boiling water, fresh parsley, 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 210 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.

Ingredients

• 1 cup fine bulgur wheat
• 1 1/2 cups boiling water
• 2 cups packed fresh parsley, finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 2 medium tomatoes, diced
• 4 stalks green onions, thinly sliced
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 1 cup fine bulgur wheat in a large bowl and pour 1 1/2 cups boiling water over it. Cover tightly and let soak for 20 minutes until bulgur is tender and water is absorbed. Fluff with a fork.
2. Step 2: While bulgur soaks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat.
3. Step 3: Add 2 cups finely chopped fresh parsley, 1/2 cup finely chopped fresh mint leaves, 2 diced medium tomatoes, and 4 thinly sliced green onions to the soaked bulgur wheat. Toss gently to combine.
4. Step 4: Whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
5. Step 5: Pour the dressing over the bulgur-herb mixture and toss thoroughly to coat all ingredients evenly.
6. Step 6: Sprinkle the toasted pine nuts on top just before serving for a nutty crunch. Serve chilled or at room temperature as a bright side or light meal.