This light, fresh Spring Tabbouleh recipe is packed with crunchy veggies and fragrant herbs. It’s refreshing, healthy, bright, and full of flavor and texture. Enjoy this seasonal recipe alongside an entrée from our springtime recipes list.

This salad is great as an easy weeknight lunch or dinner on its own, or as a side dish for grilled goods. It’s also lovely for picnics and potlucks, and you can take the leftovers the next day to work as well. Spring Tabbouleh is very quick and easy to make, and it’s also very flexible. You can play around with this recipe to customize it to your own taste.


A budget-friendly version of this vegan recipe:

  • Choose whatever herbs and greens are in season and cheap - lamb’s lettuce, mixed greens, mint, cilantro, tarragon, chives, fennel greens, or carrot tops can be all used
  • Some other budget-friendly ingredients to add to your salad can be tomatoes, corn, (frozen) green peas, zucchini, or bell pepper
  • Serve your salad with a slice of toast for a more filling meal

A healthier version of this recipe:

  • This recipe is absolutely veggie-packed, but you can still add more! Either double the veggies from the ingredient list, or add extras like asparagus, finely chopped broccoli, bell pepper, roasted eggplant, or cherry tomatoes
  • For extra protein add some lentils (brown, green, or beluga), edamame, lima beans, or chickpeas to the salad
  • Instead of bulgur try this salad with millet or quinoa
  • Make your salad oil-free by omitting olive oil completely. You can drizzle your salad with a tablespoon of tahini instead.

A fancier version of this vegan recipe:

  •  Infuse your olive oil with lemon and/or herbs for even more flavor. For a little twist add a tiny bit of rose water to the salad as well
  • Serve this salad in little lettuce cups or collard green wraps for a cute presentation
  • Top your spring tabbouleh with shaved vegan parmesan or plant-based ricotta cheese
  • Add some toasted hazelnuts or pine nuts for extra crunch, and pomegranate seeds for a pop of color
  • Serve spring tabbouleh as a side dish for grilled tempeh or veggie chick’n

Spring Tabbouleh

Serves 4-8

Prep time: 20 mins
Cook time: 10 mins


  • 1/2 cup of bulgur
  • 1 bunch of radishes/12-15 pieces, chopped
  • 1 red onion, chopped
  • 1/2 cucumber, diced
  • 3 green onions, chopped
  • 1 avocado, thinly sliced or chopped
  • 2 cups of arugula, finely chopped
  • 1 cup of baby spinach, finely chopped
  • 1 cup of fresh mint, finely chopped
  • 1 cup of fresh parsley, finely chopped
  • 1/2 cup of fresh dill, finely chopped
  • 1/4 cup of fresh basil, finely chopped
  • 1.5-2 lemons, juiced
  • 3-4 tbsp olive oil
  • salt, pepper


  1. Cook bulgur according to package instructions. Set aside to cool.
  2. Add cooled-down bulgur, radishes, red onion, cucumber, green onion, avocado, arugula, baby spinach, mint, parsley, dill, and basil to a large salad bowl.
  3. Drizzle with lemon juice and olive oil, and sprinkle with salt and pepper. Toss to combine. Adjust taste with lemon juice and salt, if needed.
  4. For the best result let Spring Tabbouleh chill in the fridge for at least 30 minutes before serving.

Nutritionals 1 of 6 Servings

Calories 232 | Total Fat 16.6g | Saturated Fat 2.8g | Cholesterol 0mg | Sodium 35mg | Total Carbohydrates 21.6g | Dietary Fiber 7.9g | Total Sugars 2.5g | Protein 4.8g | Calcium 162mg | Iron 6mg | Potassium 655mg |

More From The Beet