This 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!

Low Sodium Salads To Enjoy All Year!

I love this low sodium tabbouleh recipe, which is a bright & fresh addition to the table. I love serving this salad with dinner, any time of the year.

Salads and dressings can be easy to make low sodium by using homemade dressings – which only take minutes to make!  Browse all our low sodium salad recipes here for your next family favorite.

What’s In This Tabbouleh with Quinoa Salad?

I regularly get fresh seasonal produce, meats, and low sodium pantry staples delivered through Misfits Market. It saves me time, money on healthy groceries, and also helps reduce food waste!

If you think organic produce is too expensive… think again, and give Misfits Market a look!

• Fresh Parsley
• Tomatoes
• Onion
• White Quinoa: I used this fantastic white quinoa, but you can use red or multicolored. You can cook quinoa on the stove top, in the Instant Pot (my preferred method), 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: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend. 
• 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

1. 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. 
2. 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

1. 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.
2. 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!
3. Slice green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

1. 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.
2. If you want to spice it up, add a few red pepper flakes to the dressing too.

More Low Sodium Salads You’ll Love!

Low Sodium Strawberry Salad

Low Sodium Chopped Salad Recipe

Creamy Low Sodium Potato Salad Recipe

Low Sodium Tuna Salad

Low Sodium Cucumber Salad

Get the Same Ingredients for This Low Salt Tabbouleh Salad with Quinoa

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As always, if you make this low sodium tabbouleh recipe be sure to leave me a comment, rate this recipe, and tag us @lowsorecipes on Instagram so we can feature you.  We love seeing all your photos of our recipes!

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more amazing low sodium recipes – I’d love to connect with you there! 

Low Sodium Tabbouleh Salad

This Low Sodium Tabbouleh Salad is a bright and healthy herb salad recipe with parsley, tomatoes, quinoa, and a salt-free lemon vinaigrette dressing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine Middle Eastern

Servings 8 servings

Calories 213 kcal

Equipment

• Medium Pot
• Mixing Bowl

Ingredients

  

1x2x3x

For the Salad:

• 1 cup quinoa uncooked
• 2 cups water
• 3 large bunches fresh parsley
• 2 cups Tomatoes chopped
• 1 green onions
• 1/4 cup mint

For the Dressing:

• 2 cloves garlic
• 1/4 cup lemon juice Juice of 2 lemons
• 1/2 cup olive oil
• Pepper to Taste
• 1 tsp Crushed Red Pepper Flakes

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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

Calories: 213kcalCarbohydrates: 17gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 13mgPotassium: 263mgFiber: 2gSugar: 2gVitamin A: 254IUVitamin C: 10mgCalcium: 36mgIron: 2mg

*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.

Keyword low salt salads, low sodim salad recipes, low sodium salads, low sodium tabbouleh, no salt salads, tabbouleh without salt

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