My Best Tabbouleh Recipe
I’ve been making this tabbouleh for years — bright, herb-forward, and reliably fresh. It’s not the parsley-only classic you might expect; this version adds chickpeas and cubed feta for body, a little rocket for peppery lift, and bulgur rehydrated in hot vegetable stock so every grain is flavorful. It’s ideal for picnics, weeknight dinners that need a fast side, or as a light main when you want something healthy and satisfying. If you’re also putting together a snack spread, this pairs nicely with crunchy bites — see a few ideas here: easy appetizer ideas.
Why you’ll love this dish
This tabbouleh balances herbs, grains, and textures. Bulgur soaks up warm stock for an extra savory base. The chickpeas add protein and chew, and feta brings a creamy, salty contrast. It comes together quickly and keeps well at room temperature, which makes it perfect for potlucks or lunches.
“Bright, herby, and not too lemony — this tabbouleh is a staple in my summer rotation. Fresh parsley and mint make it feel indulgent without being heavy.”
Reasons to try it:
- Fast: bulgur rehydrates in 10 minutes with no stovetop fuss.
- Versatile: serve it as a side, a light main, or part of a mezze board.
- Crowd-pleasing: kids and adults often like the mild, fresh flavors.
- Budget-friendly: pantry staples like chickpeas and bulgur keep cost down.
For more ideas on sides and spreads that go well with salads like this, check out this cheesecake-to-savory pairing inspiration: pairing ideas.
How this recipe comes together
Quick overview so you know what to expect:
- Rehydrate bulgur in hot vegetable stock for a savory base.
- Chop vegetables and herbs finely so textures blend well.
- Toss bulgur with veggies, chickpeas, and cubed feta.
- Shake together a lemony olive oil dressing and toss.
- Serve at room temperature for best flavor.
This sets expectations: active hands-on time ~15–20 minutes, mostly chopping. No baking required.
What you’ll need
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For the salad:
- 125 ml (1/2 cup) bulgur wheat (medium-coarse). Substitute: quick-cooking couscous or quinoa if gluten-free.
- 160 ml boiling hot vegetable stock (enough to just cover the bulgur).
- 200 g rosa tomatoes, halved (or use cherry tomatoes, quartered).
- 1 Mediterranean cucumber — quarter, seed and finely dice.
- 1/2 red pepper and 1/2 yellow pepper, deseeded and finely diced (or use just one pepper).
- 200 g cooked chickpeas, rinsed and drained (canned is fine).
- 80 g feta, cubed (use vegan feta for dairy-free).
- Large bunch flat-leaf parsley, stalks discarded, leaves finely chopped.
- A handful each of fresh mint and rocket (arugula), roughly chopped — mint can be reduced if you prefer milder flavor.
- Optional: sunflower seeds or toasted pine nuts for crunch.
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For the dressing:
- 45 ml olive oil
- 30 ml lemon juice + zest of half a lemon
- Generous pinch castor (superfine) sugar — balances acidity; omit or swap for honey/agave if preferred.
- Salt and freshly ground black pepper, to taste
How to prepare it
- Place bulgur in a heatproof bowl. Pour over the boiling vegetable stock so the liquid just covers the wheat. Cover with cling film and let sit for 10 minutes to rehydrate.
- After 10 minutes, remove the cling film and fluff the bulgur with a fork to separate the grains.
- Quarter the cucumber lengthwise and scrape out the seeds. Slice the quarters in half and dice finely. Dice the red and yellow peppers the same way.
- Roughly chop the parsley, mint, and rocket and bundle them together before cutting so the herbs are easy to handle.
- Finely slice the spring onions (if you choose to add them) and add them to the bulgur along with cucumber, peppers, chickpeas, and halved tomatoes. Gently fold in the cubed feta.
- Make the dressing: place olive oil, lemon juice, lemon zest, sugar, salt, and pepper into a jam jar. Seal and shake until combined.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning — add more lemon if you like extra acidity.
- Scatter over the sunflower seeds or nuts if using. Serve at room temperature for best flavor.
Best ways to enjoy it
- As a main: serve alongside grilled halloumi or roast vegetables for a filling meal.
- Mezze-style: scoop into small bowls with hummus, olives, and warm pita.
- On sandwiches: use as a vibrant filling for wraps with grilled chicken.
- Picnic-friendly: it travels well; keep the dressing separate if you’ll refrigerate for a long time.
Pairings that work especially well include simple grilled proteins and warm flatbreads. If you’re building a snack board, match this salad with crisp crostini or roasted vegetables — see inspiration for snack spreads here: snack and appetizer ideas.
Storage and reheating tips
- Refrigeration: Store in an airtight container for up to 3 days. Keep it chilled; discard if left out over 2 hours at room temperature.
- Make-ahead: Prepare the bulgur and dressing up to 24 hours in advance. Chop herbs just before serving for the freshest color.
- Freezing: Not recommended — fresh herbs and feta lose texture and flavor when frozen.
- Food safety: If you plan to serve at a picnic, keep the salad in a chilled cooler until service time and avoid leaving it in direct sun.
Pro chef tips
- Fluff the bulgur with a fork to keep grains separate — no clumps.
- Chop herbs fine but not pulverized; you want visible flecks of parsley and mint.
- Use warm (not boiling) stock — boiling can make bulgur gummy while too-cold liquid won’t rehydrate properly.
- Taste as you go. Bulgur soaks up flavors; you may need a little extra lemon or salt at the end.
- For extra texture, toast sunflower seeds or pine nuts briefly in a dry pan until fragrant.
Creative twists
- Vegan: swap feta for marinated tofu or omit cheese entirely and add toasted seeds.
- Citrus boost: add orange segments and a splash of orange juice for a sweeter, brighter profile.
- Grain swap: use cooked quinoa for a gluten-free version; reduce the liquid used to rehydrate.
- Spicy: add a finely chopped chili or a pinch of red pepper flakes to the dressing.
- Protein boost: stir in shredded rotisserie chicken or grilled prawns for a heartier main.
Your questions answered
Q: How long does this tabbouleh take to make?
A: Active prep is about 15–20 minutes. Allow 10 minutes for the bulgur to rehydrate.
Q: Can I substitute bulgur with quinoa?
A: Yes. Use cooked quinoa (fluffed) instead of bulgur for a gluten-free option. No need to rehydrate — just mix in warm, cooked quinoa.
Q: Will the herbs go brown if I make this ahead?
A: Herbs stay freshest if chopped and added just before serving. You can prepare the other components up to 24 hours ahead and combine shortly before eating.
Q: Is this salad suitable for picnics?
A: Yes — it’s best stored chilled and brought out to room temperature to serve. Keep it in a cooler until ready to eat and don’t leave it out for longer than two hours.
Q: Can I omit the feta for a dairy-free version?
A: Absolutely. Replace with toasted seeds or marinated tofu for a similar savory hit.
Conclusion
If you want a classic-herby take with a modern twist — chickpeas and feta for substance — this recipe is a reliable, weeknight-friendly winner. For variations that lean more traditional or to compare technique, see this take on an Authentic Tabbouleh Salad and another excellent version at Best Tabbouleh Recipe – Cookie and Kate.
Herbed Chickpea Tabbouleh
Ingredients
For the salad
- 125 ml bulgur wheat (medium-coarse) Substitute with quick-cooking couscous or quinoa if gluten-free
- 160 ml boiling hot vegetable stock Enough to just cover the bulgur
- 200 g rosa tomatoes, halved Or use cherry tomatoes, quartered
- 1 piece Mediterranean cucumber Quarter, seed and finely dice
- 1/2 piece red pepper, deseeded and finely diced Or use yellow pepper
- 200 g cooked chickpeas, rinsed and drained Canned is fine
- 80 g feta, cubed Use vegan feta for dairy-free
- 1 bunch flat-leaf parsley, leaves finely chopped Stalks discarded
- 1 handful fresh mint, roughly chopped Can reduce if you prefer milder flavor
- 1 handful rocket (arugula), roughly chopped
- optional sunflower seeds or toasted pine nuts For crunch
For the dressing
- 45 ml olive oil
- 30 ml lemon juice Plus zest of half a lemon
- 1 pinch castor (superfine) sugar Balances acidity; omit or swap for honey/agave if preferred
- to taste salt and freshly ground black pepper
Instructions
Preparation
- Place bulgur in a heatproof bowl and pour over the boiling vegetable stock until it just covers the wheat. Cover with cling film and let sit for 10 minutes to rehydrate.
- Remove the cling film and fluff the bulgur with a fork to separate the grains.
- Quarter the cucumber lengthwise, scrape out the seeds, and dice finely. Dice the red and yellow peppers the same way.
- Finely chop the parsley, mint, and rocket, then bundle them together before cutting for ease.
- Finely slice the spring onions if using. Add them to the bulgur along with cucumber, peppers, chickpeas, and halved tomatoes.
- Gently fold in the cubed feta.
Dressing
- In a jam jar, combine olive oil, lemon juice, lemon zest, sugar, salt, and pepper. Seal and shake until combined.
- Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.
Serving
- Scatter over sunflower seeds or nuts if using, and serve at room temperature for best flavor.
