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Fresh Garden Tabbouleh Salad served with fresh cassava flatbread

Garden Fresh Tabbouleh Salad

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  • Author: Chantal | Fresh is Real
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8+ 1x
  • Category: Salads
  • Method: No-Cook
  • Cuisine: Allergen-Friendly, Plant-Based, Gluten-Free, Grain-Free, Vegan
  • Diet: Vegan


Enjoy this quick-to-make Garden Fresh Tabbouleh Salad as a side, in a wrap or mixed with some of your other favourite dishes and your meals will never be boring again! Go ahead and modify this version with ingredients you have on hand!



1 parsley bunch, finely chopped (generous 1 cup)
1 cup greens (spinach, kale, chard, collard, lettuce), finely chopped
36 fresh mint leaves, finely chopped
1 tomato, finely diced (generous 1 cup)
12 small cucumbers, finely diced (about 1 cup)
1 small zucchini, finely diced
23 green onions, finely chopped
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice (optional)
1/4 teaspoon sea salt 
1/8 teaspoon fresh black pepper (optional)
Sprinkle salad with hemp, sunflower or pumpkin seeds (optional)


Toss all ingredients in a large bowl with your hands or spoon and enjoy!


Make sure to toss the salad again right before your meal as the dressing will most likely collect at the bottom of the bowl.

This salad will keep in the refrigerator for a few days.

If you follow a strict gluten-free lifestyle make sure your seeds (hemp, sunflower, pumpkin) are certified gluten-free.