Low Sodium Fresh Tabbouleh Salad

Bright, refreshing, and perfect for a low-sodium diet, this Low Sodium Fresh Tabbouleh Salad is a healthy twist on the classic Mediterranean dish. Made with tender bulgur wheat, loads of fresh herbs like parsley and mint, juicy cherry tomatoes, and crisp cucumber, this salad bursts with vibrant flavors and textures. A zesty dressing of extra-virgin olive oil, fresh lemon juice, garlic, and a hint of ground cumin ties everything together, offering a citrusy, aromatic finish without the need for added salt. Ready in just 35 minutes, this tabbouleh is ideal as a light lunch, a satisfying side dish, or a make-ahead meal. Packed with wholesome ingredients and free from unnecessary sodium, it’s as nutritious as it is delicious—perfect for anyone seeking flavor without compromise!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1 cup Bulgur wheat
• 1 cup Water
• 2 bunches Fresh parsley
• 0.5 bunch Fresh mint
• 2 cups Cherry tomatoes
• 1 medium Cucumber
• 4 stalks Green onions
• 0.25 cup Extra-virgin olive oil
• 0.25 cup Fresh lemon juice
• 1 clove Garlic
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Ground cumin

Directions

Step 1

Place 1 cup of bulgur wheat in a bowl. Bring 1 cup of water to a boil and pour it over the bulgur. Cover the bowl with a lid or plastic wrap and let it sit for 15 minutes until the bulgur is tender and has absorbed the water.

Step 2

While the bulgur is soaking, finely chop 2 bunches of fresh parsley and 0.5 bunch of fresh mint, and transfer them to a large mixing bowl.

Step 3

Dice 2 cups of cherry tomatoes and 1 medium cucumber into small cubes. Slice 4 stalks of green onions thinly. Add these vegetables to the mixing bowl with the herbs.

Step 4

Once the bulgur has soaked, drain any excess water and fluff it with a fork. Transfer the bulgur to the mixing bowl with the chopped herbs and vegetables.

Step 5

In a small bowl or jar, whisk together 0.25 cup of extra-virgin olive oil, 0.25 cup of fresh lemon juice, 1 minced garlic clove, 0.25 teaspoon of black pepper, and 0.5 teaspoon of ground cumin.

Step 6

Pour the dressing over the bulgur and vegetable mixture. Toss everything together until the salad is well combined and coated in the dressing.

Step 7

Let the tabbouleh sit for about 10 minutes before serving to allow the flavors to meld together. Serve the tabbouleh chilled or at room temperature.

Nutrition Facts

Serving size	(1239.2g)

Amount per serving	% Daily Value*
Calories	1329.1

Total Fat 64.7g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 147.3mg	0%
Total Carbohydrate 176.4g	0%
Dietary Fiber 45.1g	0%
Total Sugars 16.0g
Protein 32.5g	0%

Vitamin D 0IU	0%
Calcium 451.5mg	0%
Iron 16.7mg	0%
Potassium 3144.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 9.2%

Carbs: 49.8%