Tabouli (or tabbouleh) is a classic Middle Eastern salad made with bulgur wheat, fresh parsley, mint, lemon juice, and chopped veggies. A light, bright, refreshing salad this version has a little no-waste twist with the addition of earthy carrot tops!
Is it your summer salad era? Try this grilled peach and halloumi salad and this Mediterranean Green Bean Salad.
When It’s Too Hot to Cook, Make Tabouli
Markets are overflowing with fresh herbs and crunchy cucumbers, the kind of produce that practically begs to be tossed into a cooling salad. Enter: carrot top tabouli — my forever summer lunch.
This simple Middle Eastern-inspired dish has saved me on many hot days when the oven is off-limits and I still want something that feels fresh, filling, and deeply nourishing. Traditional tabbouleh is typically made with bulgur, parsley, mint, tomato, and lemon — but around here, we love to riff. I throw in chopped carrot tops (yes, the leafy greens!) for an extra hit of flavor, texture, and no-waste flair.
Why You’ll Love This Carrot Top Tabouli
- No stove, no sweat – Just pour hot water over bulgur and let it soak. That’s it.
- Bright and herbaceous – Mint, parsley, and carrot tops bring major freshness.
- Meal prep-friendly – It keeps well for up to 5 days in the fridge.
- Versatile – Serve as a main, a side, or wrap it in lettuce for a fun, fork-free lunch.
- Earth-friendly – Carrot tops are too good to toss, and they shine here.
Ingredients You’ll Need
Here’s what goes into this flavorful salad:
- Bulgur wheat – A quick-cooking whole grain that brings chewy texture and heartiness.
- Carrot tops – The leafy greens from your bunch of carrots. Chop them fine and treat them like any fresh herb.
- Parsley + mint – Classic tabouli flavors that keep things light and bright.
- Cucumber + tomato + scallion – Juicy, crunchy, colorful summer staples.
- Lemon juice + olive oil – A tangy dressing that ties everything together.
💡 Let’s Talk Carrot Tops: Don’t toss them! Carrot greens are rich in potassium, vitamin K, and chlorophyll, and they have a lightly earthy, herbal flavor — somewhere between parsley and carrot.
As odd as it may sound tabouli salad was one of my favorite meals growing up. When Mom announced it was tabouli night the kids in the Pappa household did a little dance and ran to the table. How my Hungarian Mom knew about tabouli in the early 80's in Scranton, Pennsylvania is a mystery to me, but why we loved this dinner is no mystery at all.
Mom would put out a big wooden bowl of the veggie filled, super lemony tabouli salad, and a platter of large romaine leaves. We would all serve ourselves, by overfilling several lettuce leaves with the refreshing salad and noshing like little monsters. 4 little Hungarian-Italian hippie monsters 😉 We always went back for seconds and thirds. There was rarely any leftover.
How to Make Carrot Top Tabouli
Soak the bulgur: In a bowl, combine bulgur with boiling water, lemon juice, salt, and olive oil. Cover and let sit for 30–60 minutes, or until tender and fluffy.
Chop everything else: Finely dice your cucumber, tomato, scallions, herbs, and carrot tops.
Toss and taste: Combine everything in a large bowl. Add more lemon juice, olive oil, or salt to your liking.
The traditional recipe is quite simple, bulgur wheat doesn't require cooking, simply cover with boiling water and allow it to sit for 30-60 minutes. Then toss together with tons of parsley and mint and in this case, I threw in a bunch of carrot tops. My fridge was overflowing with carrot tops and I hate throwing them away so I thought tabouli was the perfect vehicle for their earthy sweet green goodness. Carrot top tabouli it is. I usually add chickpeas, this time I didn't. It's just a classic, simple recipe.
Culinary Nutrition Tip
Fresh herbs like parsley and mint aren't just flavor powerhouses — they’re also fantastic for digestion and inflammation. And bulgur brings a good dose of fiber and plant-based iron, making this salad satisfying and balanced.
How to Serve Tabouli Salad:
- Spoon it into lettuce cups (just like my family did growing up!)
- Pack it for an easy picnic or lunch on-the-go
- Serve alongside grilled chicken, fish, or falafel
- Or just eat it straight from the bowl — no judgment here
Storage Notes:
Carrot top tabouli will keep in an airtight container in the fridge for up to 5 days. The flavors only get better as it sits.
Dietary Modifications
- Gluten-Free – Replace the bulgur wheat with quinoa
- Low Fodmap – Eliminate the scallions
If you’ve tried this recipe, don’t forget to rate and comment!
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Carrot Top Tabouli Salad
Ingredients
Instructions
- Using a fine mesh strainer to rinse the bulgur wheat well.
- PREPARE BULGUR: In a large bowl combine the rinsed bulgur wheat with 1 cup boiling water, 1 tbsp lemon juice, a generous pinch of sea salt, and 1 tbsp olive oil. Cover using a plate or plastic wrap and allow to rest for 15-45 minutes until all of the liquid has been absorbed. If you are using coarse bulgur it will take longer for the liquid to absorb. Once the liquid has been absorbed remove the lid and fluff the bulgur with a fork – allow to cool before tossing with veggies.1 cup bulgur wheat, 1 cup boiling water
- PREPARE VEGGIES: While bulgur is resting, chop tomatoes, cucumbers, and scallion and add to a large bowl. Finely chop parsley, mint, and carrot tops add to same bowl.1 cup chopped cucumber, 1 cup chopped tomato, 1/2 cup chopped scallion, 1/4 cup finely chopped parsley, 1/4 cup finely chopped mint, 1/4 cup finely chopped carrot tops
- COMBINE: Add bulgur to bowl with veggies and herbs and carrot tops. Toss with 1/4 cup olive oil and 1/4 cup lemon juice and a generous pinch of salt. Toss to combine and taste for seasoning adding more if needed.1/4 cup lemon juice, 1/4 cup olive oil, salt
Notes
- For a gluten-free version replace bulgur wheat with quinoa
- For a paleo version replace bulgur wheat with cauliflower rice (it will not last as long in the fridge if using cauliflower rice
Nutrition
FAQ:
Yes! For a gluten-free version, swap bulgur with cooked quinoa. For a lower-carb twist, try finely chopped cauliflower rice — just note it won’t keep as long in the fridge.
Absolutely. Carrot tops are edible, nutritious, and delicious. They have a flavor similar to parsley with a mild earthy sweetness.
You can skip them or replace with extra parsley.
No stove required! Bulgur can be soaked in boiling water for 30–60 minutes until tender. This makes tabouli the ultimate no-cook summer recipe.
Sharlene says
Can I substitute hard red, hard white, or spelt grains in place of bulgur?
Abra Pappa, MS, CNS, LDN says
Hi, sure you could use any of those grains but it won’t be traditional tabouli. It will work I would add a bit less grain if you are using something more hearty and robust. Let me know how it turns out!
Carol says
Made this today, just using all carrot tops (skipping parsley) and it was delicious. Love traditional tabbouleh and love this version too. Thanks for sharing!
Abra Pappa, MS, CNS, LDN says
Yay! So glad you tried it and loved it!
Trish says
Just whAt I was looking for! Our gardencarrots were weird this year, all beautiful tps but no carrots. This is what’s for dinner! Thank you!
AbraPappa says
Oh great! You can also make a big batch of carrot top pesto!
Sandra Ann McCourt says
Thanks so much for the Carrot-top Tabouli recipe…I’m looking forward to trying this recipe soon. I’ve never known what to do with the ‘tops’ before (except chop them up in my soup)but I don’t make much soup in the summertime. Sandi Mc
AbraPappa says
Thanks for commenting Sandi! Let me know how you like the recipe. I am mildly obsessed with using all parts of vegetables, I wrote a whole other post on how to use different parts of vegetables – https://abraskitchen.com/from-end-to-tip-using-all-the-throwaway-bits/