This Vegan Tabbouleh Salad is light and delicious. It’s great for a side dish or can stand as a meal on its own. Serve it for a party to share with others or a nice meal to snuggle in for the weekend and enjoy on your own.

I love salads but I think we can all agree that sometimes eating the same type of salad over and over again just really tends to lose its appeal. This is why I’m pretty much obsessed with this Vegan Tabbouleh Salad.

Not only is it vegan-friendly, but it’s packed full of awesome flavors as well. I love the taste that parsley, mint and green onions have altogether and that taste of added garlic is spot on, too.

While this salad is one of my favorites, I’m also a big fan of this Vegan Mexican Salad also.

How to make this Vegan Tabbouleh Salad

The best part about making this salad is that it’s really simple to do! Just gather up the ingredients to get started.

• ⅔ cup extra virgin olive oil
• 6 tbsps fresh lemon juice (approx. 2 lemons)
• 6 garlic cloves
• ½ cup extra fine bulgur wheat
• 3 bunches of fresh flat parsley
• 2 bunches of green onions (white & light green part only)
• 1 pint grape/cherry tomatoes
• ¼ cup fresh mint leaves
• salt & pepper to taste

In a small bowl, whisk together 1/3 cup of olive oil, 3 tbsps lemon juice, 3 minced cloves of garlic until well combined.

Add bulgur to the vinaigrette mixture and let soak until it is soft and plump. (About 15 minutes)

To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems. (You can definitely use a food processor for this. Make sure to process 1 bunch at a time.)

Afterwards, prepare your tomatoes, onions, and mint by washing, drying and finely chopping them.

Prepare your second batch of vinaigrette by combining the remaining olive oil, lemon juice, and minced garlic.

Combine the chopped parsley, mint, tomatoes, onions and bulgur together in a large bowl, then pour the vinaigrette on top and toss gently.

Season with salt & pepper to taste.

Cover the tabbouleh and refrigerate for 30 minutes. For best results, leave overnight. (It’s always better the next day.)

ENJOY!

How do you store leftover Vegan Tabbouleh Salad?

If you happen to have any leftover, you’re going to want to store it in the fridge in a sealed container. It should be good for 1-2 days without issue but the sooner you can eat it, the better.

Can I freeze tabouli salad?

You actually can’t. It will just become mushy and have no texture to it at all. This salad is meant to be consumed fresh.

Is tabouli salad good for you?

It is! It has a lot of great nutrients in it but it’s also packed full of a lot of fiber, too! And even though it packs a punch, it’s not going to leave you feeling super full and heavy feeling. It’s a nice, light salad to eat.

More Vegan recipes to consider:

• Vegan Sweet Potato Tacos
• Vegan Buffalo Cauliflower