Tabbouleh the Chev

Swap bulgur for lentils in this protein and fiber-rich herby lentil tabbouleh salad. It’s quick and easy to prepare, low budget, and a perfect summery salad for family meals, potlucks, picnics, BBQs, and more! Vegan & Gluten-free, plus ready in 30 minutes!


🍛 1 cup green or brown lentils
🍛 2 cups of hot water
🍛 2 vegan bullion cubes
🍛 1 small yellow onion, finely diced
🍛 2 garlic cloves, minced
🍛 2 tablespoons of lemon juice
🍛 2 tomatoes, diced
🍛 1 large cucumber, diced
🍛 1 tablespoon olive oil
🍛 1 cup of parsley, minced
🍛 Salt & pepper to taste


🧅 1. In a small saucepan add the lentils, water, and bullion cubes. Bring to boil, mix well, cover, and lower the heat to a simmer. Cook for 15 to 20 minutes. Turn off the heat and let them sit undisturbed for 5 minutes. Once cooked and the five minutes have passed, uncover and let them cool completely.

🧅 2. In a large bowl add the onion, garlic, and lemon juice. Mix well and let it sit for 15 minutes while the lentils are cooking and cooling down.

🧅 3. Then add the tomato, cucumber, olive oil, parsley, and cooled lentils. Taste and add salt and pepper to taste.


🍅 Use ripe, in-season produce: There are only a few fresh ingredients, so make them count.

🍅 To adjust texture: A fine texture will mean you taste everything in a single bite (and is the recommended/traditional way), but make it chunkier if preferred.

🍅 Adjust the ratio: The ratio of parsley to bulgur (in this case, lentils) varies regionally, so adjust it to your liking.

🍅 Leave it to rest: 10-20 minutes of marinating will allow all the flavors to meld and produce an overall better-tasting lentil tabbouli.