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A half a bowl of tabouleh salad with lemons on a table and a bowl of tahini dressing

Tabouleh or Tabouli With Lemon Tahini Dressing

This Tabouleh or Tabouli with Lemon Tahini Dressing is the best tabouleh recipe you can imagine - all made in a food processor. The quinoa makes this salad gluten-free while adding a bunch of nutritional value and texture!

Course Salad, Side Dish
Cuisine Middle Eastern
Keyword Lemon Tahini Dressing, quinoa tabbouleh, tabbouleh, tabouleh, tabouli
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 portions
Calories 108 kcal
Author Mahy


  • 5 scallions
  • 1 bunch fresh mint leaves (about 1 cup)
  • 2-3 bunches fresh parsley (about 4-6 cups)
  • 2 Roma tomatoes or 3 tomatoes on the vine
  • 1 teaspoon salt
  • large lemon or lime juiced
  • 3 tablespoons olive oil
  • 1/2 -1 cup cup cooked quinoa ( from how to cook quinoa) amount is to your taste-I prefer 1/2 cup only
  • Perfect Tahini sauce recipe see link


  1. Place the scallions and mint in your food processor and process until they’re finely minced, but not bruised. Remove them into a large bowl and set aside.
  2. In the same food processor start pulsing the parsley in 3 batches. Make sure not to fill the processor bowl more than halfway and pulse rather than process to make sure the parsley is the same size and all ready at the same time. 

    Remove the parsley and place in the bowl with the mint scallion mixture. Repeat until all the parsley is done.

  3. Finely chop the tomatoes or quarter them and pulse in the food processor until chopped into small dice size pieces. Remove the tomatoes into the parsley-mint mixture making sure to leave any tomato water behind in the food processor.

  4. Toss the parsley, tomatoes and mint scallion mixture then add in the quinoa, salt, lemon juice and olive oil.
  5. Serve the tabouleh salad with a thin drizzle of tahini sauce or leave it on the side.

Recipe Video

Recipe Notes


  • Do not crowd your food processor when chopping the herbs. Make sure to do the chopping in batches so you don't end up with watery tabouli salad.
  • I encourage you to make the perfect tahini sauce with your tabouleh and keep it on the side so that everyone can help themselves.
  • For meal prep, store all the chopped ingredients and cooked quinoa, as well as the sauce, separately and assemble last minute.
  • Tabouli can be stored in the fridge and enjoyed for 2 days.
Nutrition Facts
Tabouleh or Tabouli With Lemon Tahini Dressing
Amount Per Serving
Calories 108 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 403mg18%
Potassium 252mg7%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 2070IU41%
Vitamin C 33.2mg40%
Calcium 44mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.