This is a parsley salad, not a grain one: herbs by the bunch, bulgur by the spoonful. Soak the fine bulgur in the lemon juice instead of water so it drinks up the acid, and chop the parsley bone-dry so it never weeps into slush.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep25 min
Cook0 min
Makes4 servings
CuisineMiddle Eastern
Cost$
Vegan
Contains gluten
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Olive oil
A clean, fruity oil that carries the lemon; this is half the dressing.
Can you make Tabbouleh in an air fryer? — Not needed
It’s a salad — nothing to air-fry once it’s tossed. You can crisp a topping in one, though: croutons, bacon, or chickpeas in a single layer while you build the rest.
Can you freeze Tabbouleh? — Best fresh
Not really — the vegetables and dressing turn to mush once thawed. Salads are a make-fresh thing.
Can you make Tabbouleh ahead of time? — Best fresh
Dress it just before serving — the greens wilt and brown once coated. Wash, cut, and chill the components ahead, then toss at the last minute.
Is Tabbouleh gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
Is Tabbouleh vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
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