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Low Carb Tabbouleh Salad (Tabouli)

Low Carb Tabbouleh Salad (Tabouli)

Are you ready to take a trip with me to Lebanon today? That’s where our taste buds are going with this brand new recipe Low Carb Tabbouleh Salad (Tabouli). Let me teach you how to make tabbouleh, a classic Lebanese dish! If you’ve never heard of it before, tabbouleh is a salad traditionally made of parsley, tomato, onion, mint, cucumber, and bulgur, and is seasoned with a lemon-olive oil dressing. It’s light and packed full of flavors and is a great dish to eat when the temperatures are rising in spring and summer! Tabbouleh has quickly caught on all over the world and has become a favorite dish for many because of its incredible flavor and health benefits.

Why is this salad so healthy you might be asking? Let me tell you; the onions contain anti-inflammatory, anti-cancer, and antioxidant properties. Parsley contains more vitamin c than most vegetables (what the what?!? who knew?). Parsley also has twice as much iron as spinach, is high in vitamin A, and when eaten raw can cleanse your blood and can support the kidneys! Parsley, it’s not just a garnish anymore folks! Not to mention the cucumber which is super detoxifying since it has so much water content and the tomatoes which contain lycopene, which makes the skin less sensitive to UV light and can reduce your risk for osteoporosis. All this is just scratching the surface of why this salad is so good for your body, but wait until you TASTE it!

While tabbouleh is traditionally prepared with bulgur, you know I’m going to replace that today with cauliflower rice just to up the vegetable profile in the cook. Feel free to use bulgur instead of the cauliflower rice or you could substitute it with whatever grain is to your liking. I also used a shallot instead of onion just because I prefer the flavor but you can use onion, shallot, or even a green onion! Now let’s get cooking! 

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Low Carb Tabbouleh Salad (Tabouli)  

Low Carb Tabbouleh Salad (Tabouli)
Prep Time
15 mins

I know this dish will quickly become a favorite of yours once you try it! It is traditionally served cold and makes a great dish to take to a party or event since most people tend to really enjoy the flavors. I like to serve it over a bowl of greens with some other vegetables as a garnish,  but you can get creative with it and serve it up in whatever way you choose! Trust me, it’s so good, you’re just gonna want to get it into your belly no matter how it’s presented! 

Course: Salad
Cuisine: low carb, Vegan, Vegetarian
Keyword: Low Carb Tabouli, Salad
Servings: 4
  • 1 head cauliflower
  • 1 lemon
  • 1/2 tsp salt and pepper
  • 1/2 cucumber
  • 1 shallot
  • 4-5 cherry tomatoes
  • 1 bunch parsley
  • 1 carrot
  • 1 cup greens
  • 1 tbsp feta cheese
  • 4-5 whole grain crackers
  1. Run cauliflower through a food processor to produce fine granules similar to rice and place in a bowl

  2. Zest your lemon and add to the cauliflower rice, making sure not to zest the white pith
  3. Juice 1/2 the lemon and add to the cauliflower rice 

  4. Add salt and pepper and mix. Set aside and let the flavors blend.

  5. Dice shallot into small, fine cuts. 

  6. Slice cucumber into long, thin strips. 

  7. Cut cherry tomatoes into quarters. 

  8. Bunch parsley into a "log" shape and cut into small, fine pieces. 

  9. Add all ingredients into bowl with cauliflower rice and add more lemon juice and salt and pepper to taste. Stir to mix all the ingredients. 

  10. Julienne carrots and place to the side.

  11. Place your favorite greens into a bowl and top with 2 heaping spoonfuls of tabbouleh.  Garnish with julienne carrots, crackers, and feta cheese. 


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