Similar Recipes

Tabbouleh Salad
Tabbouleh is a Middle Eastern vegetarian salad made with chopped parsley, tomatoes, mint, bulgur wheat, and lemon juice.
Snap Pea Salad With Mint and Tahini-Harissa Dressing
Sweet snap peas and mint is a classic combination that lends itself well to variation. Here we riff on it by adding yogurt and a couple other flavorful ingredients like tahini and harissa. It's light yet rich, cooling yet spicy.
Lentil Tabbouleh Salad with French Lentils - Striped Spatula
This easy to make lentil salad combines the bright, fresh flavors of tabbouleh with tender, protein-packed lentils. Serve it as a light lunch with warm flatbread, on a mezze board, or as a side dish.
White Bean Tabbouleh Salad
White Bean Tabbouleh Salad has all the freshness and flavour of tabbouleh, with bulgur switch for beans to make it more substantial!
Pea, Olive, and Preserved Lemon Salad
In this easy salad, sweet peas meet briny olives, preserved lemon, and the sharp, intense flavors of ground ginger and turmeric.
Salata Falahiyeh (Palestinian or Farmers Salad)
If all you have at home are tomatoes, onion, and mint, you can enjoy a very delicious salad.
Bulgur Salad With Apricots, Radicchio, Herbs, and Walnuts
Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients.
Fattoush(ish) salad
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Pea, Cabbage, Parmesan and Mint Salad
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Spring Vegetable and Arugula Salad With Labne and Cucumbers
Come spring, it helps to keep the fridge stocked with the season's best produce, already blanched and chilled and at the ready. Here we combine sweet peas, grassy asparagus, green fava beans, crisp snap peas, and broccolini, along with some peppery arugula, a juicy cucumber, a red onion, and some fresh mozzarella cheese. Served with a good dressing and some labne and we have a spring salad that eats like a meal.

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Purple Hull Pea Tabouleh From 'The New Southern Table'

Brys Stephens's recipe for tabouleh in his cookbook, The New Southern Table, is a lot like the tabouleh I grew up eating—heartier than the traditional herb salad, it is chock full of tomatoes and cucumbers and contains just as much bulgur as parsley and mint.

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