A bright Levantine salad loaded with fresh herbs, juicy tomato and a lemony olive oil dressing. Naturally vegan, light and full of fiber.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Lebanese Tabbouleh – Fresh Parsley and Bulgur Salad contains 220 calories per serving: 4 g protein, 24 g carbohydrate and 13 g fat. It takes 20 minutes in total and makes 2 servings.
Tabbouleh is a herb-forward salad where parsley is the star and bulgur plays a supporting role. The lemon and olive oil keep it fresh and light, making it a perfect side or a guilt-free snack.
Rinse the fine bulgur, then soak it in a little warm water for 10 minutes until just tender.
Wash and thoroughly dry the parsley and mint, then chop them as finely as you can.
Finely dice the tomatoes and thinly slice the scallions.
Drain the bulgur well and gently squeeze out any excess water.
In a large bowl, combine the bulgur, parsley, mint, tomato and scallion.
Whisk the lemon juice, olive oil, salt and pepper, then pour over the salad.
Toss well, sprinkle with sumac and let it rest 10 minutes before serving.
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