Carrot Top Tabouli Salad

4.75 from 4 votes

A light refreshing salad filled with fresh herbs, veggies, and heart healthy bulgur. Carrot top tabouli is my favorite summer lunch.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mediterranean

Servings: servings

Calories: 178kcal

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

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