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Gluten-free Tabouli

Gluten-free Tabouli recipe

Do you like tabouli but want to avoid the high carb content caused by the bulgur? My tabouli with walnuts is what you've been looking for!  It's tangy, juicy, and filling! 
5 from 1 vote
Tried this recipe?Mention @sourandsweets or tag #sourandsweets!
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Salad
Cuisine Middle Eastern
Servings 6 Servings
Calories 127 kcal


Salad Spinner
Manual Food Processor


  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice freshly squeezed lemon juice
  • ¼ cup walnuts chopped very finely
  • 2 bunches fresh parsley  about 2 cups finely chopped
  • 1 tomato finely chopped
  • 2 green onions green and white part, very finely chopped
  • ¼ cup fresh mint finely chopped
  • ¼ teaspoon black pepper
  • ½ teaspoon salt


  • Add finely chopped walnuts, olive oil, and lemon juice to a small bowl, and whisk until well combined. Set it aside for 10 minutes.
  • Meanwhile, prepare the vegetables by washing them and drying them thoroughly.
  • Place chopped vegetables in a large bowl, and add salt and pepper. Then pour the walnuts and dressing mixture over, gently toss to combine.
  • Serve tabouli cold or at room temperature with lettuce leaves.



You can use a salad spinner to dry the parsley and mint.
If you like making tabouli daily, I highly recommend getting the Manual Food Processor.
This little food chopper has made my life very easy.
(Link is in the recipe card ) 

Nutrition: Please note that the nutrition label provided is an estimate only.

Serving: 1servingCalories: 127kcalCarbohydrates: 4gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 207mgPotassium: 209mgFiber: 2gSugar: 1gVitamin A: 1893IUVitamin C: 33mgCalcium: 42mgIron: 2mg