I loveeee Mediterranean food and crave the fresh flavors constantly – lemony and vinegary and always a little crunchy!

I wanted to create a grain-free, Whole30 compliant tabbouleh to serve either on its own, with my Fluffly Baked Falafel or as a side to grilled chicken or shrimp… the result was this slightly tangy, bursting-with-flavor chopped salad brightened up with herbs and a nice bite from the cauliflower. Hope you enjoy!

Veggie Tabbouleh

Cauliflower rice serves as a base for this veggie-packed tabbouleh salad, made brighter with a lemon dressing.

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Prep Time 5

Total Time 5

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings as a side

Ingredients

2 cups riced cauliflower
2 tbs. chopped flat-leaf parsley
1 tbs. chopped cilantro
1 tbs. chopped mint
4 scallions finely diced
½ pint cherry tomatoes halved
½ shallot minced
½ english seedless cucumber peeled and diced
½ cup chopped artichoke hearts
¼ cup red wine vinegar can sub apple cider vinegar
2 tbs. olive oil or avocado oil
salt and pepper

Instructions

Whisk together red wine vinegar and olive oil in the bottom of a small bowl, then add riced cauliflower followed by the rest of the ingredients. Season with salt and pepper.
Let sit for 5 minutes before mixing gently to combine. Salad will keep in refrigerator for 2 days!

Keyword cauliflower rice, chicken salad, tabbouleh, veggie

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Why You’ll Love This Tabbouleh

Fresh, bright, and loaded with herbs — this is a salad that actually tastes exciting
Naturally vegan, gluten-free (with cauliflower or quinoa), and incredibly healthy
Comes together in just 15 minutes — no cooking required
Gets better as it sits, making it perfect for meal prep

Ingredients You’ll Need

Bulgur wheat — the classic base (sub cauliflower rice for a gluten-free version)
Flat-leaf parsley — the star of the dish; use a lot and chop it finely
Fresh mint — adds a bright, cooling note
Cherry tomatoes — juicy and sweet
Cucumber — cool and crisp
Lemon juice + olive oil — a simple, bright dressing

Tips for the Best Tabbouleh

Chop everything finely — traditional tabbouleh has a very fine texture; don’t leave large chunks
Let it rest — 30 minutes in the fridge lets the flavors meld beautifully
Season generously — tabbouleh needs good salt and plenty of lemon to shine
Use lots of parsley — it’s the base of the dish, not just a garnish

Substitutions & Variations

Cauliflower rice — pulse raw cauliflower in a food processor for a grain-free, lower-carb version
Quinoa — for extra protein and a gluten-free option
Add chickpeas — makes it more filling and adds plant-based protein
Bell peppers — a colorful, crunchy addition

Frequently Asked Questions

How long does tabbouleh keep in the fridge?

Tabbouleh keeps well for up to 3 days in an airtight container in the refrigerator. The herbs will wilt slightly but the flavor only gets better. Give it a stir and a fresh squeeze of lemon before serving.

Is tabbouleh gluten-free?

Traditional tabbouleh is made with bulgur wheat, which contains gluten. To make it gluten-free, substitute cauliflower rice or quinoa — both work beautifully and keep all the fresh herb flavor.

Veggie Tabbouleh Recipe