Low Sodium Tabbouleh Salad Recipe
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Jump to RecipeThis Low Sodium Tabbouleh Salad is a bright and healthy herb salad recipe with parsley, tomatoes, quinoa, and a salt-free lemon vinaigrette dressing. This is our go-to salad for entertaining guests, and is always on the menu for summer BBQs and potlucks.
This recipe uses quinoa in place of bulgur wheat, for a delicious version of this traditional salad. Serve this quinoa tabbouleh with naan flatbread, low sodium rice pilaf, or low sodium BBQ chicken for a complete meal!
If you’re looking for a fresh & flavorful salad recipe, tabbouleh salad is one of the best salt-free options. This is the perfect salad for anytime of the year, for lunch or for dinner, served warm or chilled. This recipe is super easy to prepare and makes plenty of salad, so there are always leftovers which get better the longer they sit in the fridge.
Tabbouleh is a traditional Lebanese salad, also spelled tabouli, tabbouli, taboule, and thaboule. It’s traditionally made with bulgur wheat, and has a fantastic lemon vinaigrette recipe.
This Low Sodium Tabbouleh Salad Recipe Is:
- Bright
- Fresh
- Lemony
- Savory
- Delicious Anytime of Year
- The Best Cookout Salad Recipe
- Vegetarian, Vegan, and SO Good!
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- Fresh Parsley
- Tomatoes
- Onion
- White Quinoa: I used white quinoa, but you can use red or multicolored. You can cook quinoa on the stove top, in the Instant Pot (my preferred method), or in the rice cooker. This quinoa is a fantastic addition to salads, soups, or wraps… a healthy plant-based protein you can feel good about eating.
- Mint
- Garlic
- Olive Oil
- Black Pepper
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
How Do I Make Low Salt Tabbouleh Salad?
For the Quinoa
- Add quinoa to a medium saucepan, and wash/drain quinoa in the sink. Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.
- Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes. Fluff with fork, and set aside.
For the Salad
- Wash the parsley and mint, and pat dry. Finely chop (or use a food processor!) each bunch of parsley, use both the leaves and stems. Repeat with the mint, and add the greens to a large mixing bowl.
- Finely dice the tomatoes (usually 3 large, or 1 pint of cherry). I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large Roma or beefsteak tomatoes will work just fine anytime, especially in season!
- Slice green onion and add to the bowl along with the greens and tomatoes.
For the Dressing
- In a pint or quart sized mason jar: juice 2 large lemons, removing seeds. Add equal part olive oil to the lemon juice. Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing. Add a lil salt, add a lil pepper, and shake the jar to combine.
- If you want to spice it up, add a few red pepper flakes to the dressing too.
More Low Sodium Salads
- Low Sodium Strawberry Salad
- Low Sodium Chopped Salad Recipe
- Creamy Low Sodium Potato Salad Recipe
- Low Sodium Tuna Salad
- Low Sodium Cucumber Salad
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Tabbouleh Salad
Equipment
- Medium Pot
- Mixing Bowl
Ingredients
For the Salad:
- 1 cup quinoa uncooked
- 2 cups water
- 3 large bunches fresh parsley
- 2 cups Tomatoes chopped
- 1 green onions
- ¼ cup mint
For the Dressing:
- 2 cloves garlic
- ¼ cup lemon juice Juice of 2 lemons
- ½ cup olive oil
- Pepper to Taste
- 1 tsp Crushed Red Pepper Flakes
Instructions
For the Quinoa
- Add quinoa to a medium saucepan, and wash/drain quinoa in the sink. Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.
- Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes. Fluff with fork, and set aside.
For the Salad
- Wash the parsley and mint, and pat dry. Finely chop (or use a food processor!) each bunch of parsley, use both the leaves and stems. Repeat with the mint, and add the greens to a large mixing bowl.
- Finely dice the tomatoes (usually 3 large, or 1 pint of cherry). I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large Roma or beefsteak tomatoes will work just fine anytime, especially in season!
- Slice green onion and add to the bowl along with the greens and tomatoes.
For the Dressing
- In a pint or quart sized mason jar: juice 2 large lemons, removing seeds. Add equal part olive oil to the lemon juice. Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing. Add a lil salt, add a lil pepper, and shake the jar to combine.
- If you want to spice it up, add a few red pepper flakes to the dressing too.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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A great dish