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White Bean Tabbouleh

White Bean Tabbouleh


"White beans, spinach, and extra veggies add an extra punch to this delicious and refreshing salad dish. This is great on a hot summer night, served with warm pita bread and garnished with black olives and feta cheese."
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1 h 50 m servings 197 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
  2. In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

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Read all reviews 34
  1. 43 Ratings

Most helpful positive review

Used chick peas instead of white beans because that's all I had. Will make again, definitely with the chick peas!

Most helpful critical review

Needs more seasoning - maybe fresh basil?

Most helpful
Most positive
Least positive

Used chick peas instead of white beans because that's all I had. Will make again, definitely with the chick peas!

This is an attractive, healthy salad that contains complete protein for a vegetarian meal. I think it will be even better tomorrow, when the flavours have had time to blend more. thanks!

This salad was really tasty. I had some bulgur wheat sitting in my cabinet unused, so I decided this was the recipe to try it with. I didn't have white beans so I substituted with butter beans...

I found this recipe after receiving tons of parsley in my CSA veggie box. It was delicious and easy! I ended up adding 1 whole red bell pepper, rather than 1/2 a yellow, and lots of small heir...

My husband and I loved this recipe! I made it again for two other families and they both asked for the recipe. I enjoyed this recipe much more than traditional Lebonese tabbouleh because there...

Loved it! Used quinoa instead of bulgar wheat, and 1/2 parsley 1/2 mint, with a little cucumber added, red onion, and red bell pepper instead. Next time I'll probably use all mint.

Really nice tabbouleh recipe. I reduced the bulgur by a 1/3, added extra parsley about 1/3 cup more, and another lemon.

Amazing taste! I substituted yellow pepper for red pepper, baby spinach for frozen spinach and since I didn't have tomato, I felt like I needed another veggie, so I added snow peas. Delicious, I...

This had really good flavor. Unless your tomato is huge, you'll want to use more than one. Next time I will add another half cup (at least) of bulgar as well.

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