White Bean Tabbouleh Salad is all the herby freshness of Tabbouleh, with the bulgur switched for white beans to make a more substantial salad. It’s a fresh, lemony, herby bean salad that’s totally delicious and good for you.
An excellent starch + veg side dish, or light meal for warm days. Plus it’s alot more interesting than the run-of-the-mill bean salads around!
White Bean Tabbouleh Salad
I don’t know if you have people in your life like me who don’t exactly jump up and down at the mention of a bean salad.
But throw the word “Tabbouleh” in there, and suddenly, it sounds a whole lot more interesting. Visions of lots of fresh parsley, hint of mint, dotted with tomato and cucumber, and that distinct lemony freshness.
Don’t worry. I didn’t just throw the word “Tabbouleh” into the name. I actually threw all the flavours of Tabbouleh in there too!!
Ingredients in white bean salad
The ingredients in this bean salad are literally everything that you find in Tabbouleh, except I’ve switched the bulgur for white beans:
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Parsley – the key ingredient in this dish, the reason why tabbouleh is the first thing most people think of when the parsley is growing wild in the garden!
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Mint – an essential part of a truly great fresh Tabbouleh! It’s a subtle background flavour, some people can’t actually pick that it’s in the salad. But without it, you’re missing a hint of freshness;
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Tomatoes and cucumber – though in real Tabbouleh, these are a secondary ingredient, here in this bean salad version, I scale the quantities up to increase the fresh / juicy factor;
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Beans – I’ve used cannellini beans here, simply because it’s the canned beans I always, always have in the pantry. But any beans will work a treat here – white or any other colour, fresh or cooked dried! (Notes in the recipe for cooking dried beans)
Remember that beans are good for you??
One of the most underrated foods in the world! Said to be the world’s best source of plant based protein, beans provide dietary fibre, Vitamin B, and other important vitamins and minerals. Research shows that they can help to reduce blood sugar and improve cholesterol levels. Plus, it’s a low glycemic food (“GI”) which means it will keep you full for longer.
We should all eat more beans!!
Lemon Dressing for White Bean Tabbouleh Salad
And here’s what goes in my go-to Lemon Dressing which has made an appearance in many main course and side salad recipes I’ve shared over the years, including the recent Brown Rice Salad:
Ordinarily, Tabbouleh is soaked in lemon juice then a touch of olive oil is later added to take the sharp edge off the lemon.
But for this recipe, I’m making a proper Lemon Dressing for this recipe because I want the dressing to be thicker so it clings to the white beans. In order to achieve this, the Dressing needs to be properly thickened by shaking it vigorously in a jar, plus I also add a touch of Dijon Mustard which thickens it even more.
How to make White Bean Tabbouleh Salad
Shake up the Dressing in a jar, lots of chopping and toss, toss, toss!
What to serve with Tabbouleh White Bean Salad
This would be a great side dish OR stuffed into wraps for Mediterranean and Middle Eastern dishes that traditionally include or are perfectly paired with Tabbouleh, such as Greek Chicken Gyros. Here are some more suggestions:
But there’s no need to stop there! While this Bean Salad will go with any protein, I think the freshness makes it ideal to pair with white meats (chicken, turkey, lean pork) or any seafood. Try it with a grilled marinated chicken breast or a piece of Grilled Salmon. Garlic Prawns or CRISPY Grilled Prawns or some Lemon Garlic Marinated Pork Chops.
For a quick meal, gently fold through some chunks of tuna (preferably in oil, not spring water), top with slices of the juiciest ever Poached Chicken Breast or hard boiled egg (quartered or sliced).
Also, it makes a great stuffing for a wrap – you’ll see me in the video smearing a piece of flatbread with hummus, piling on this Bean Salad then rolling it up. YUM! – Nagi x
Watch how to make it
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Tabbouleh White Bean Salad
Ingredients
Salad:
- 800g / 24 oz (2 cans) white beans (like cannellini, navy/haricot, butter beans) , drained (Note 1 & 3)
- 4 tomatoes , cut into 1.25cm / 1/2" pieces
- 3 cucumbers (or 1 1/2 long English/Telegraph cucumbers), cut into 1.25cm / 1/2" pieces
- 1/2 red onion , finely chopped
- 1 cup parsley , roughly chopped (1 large bunch)
- 1/3 cup mint , roughly chopped
Lemon Dressing:
- 2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 garlic clove , small, minced using garlic press
- 1/2 tsp Dijon mustard (Note 2)
- 1/2 tsp salt , kosher/cooking salt (1/4 tsp table salt)
- 1/2 tsp black pepper
Instructions
- Place Dressing ingredients in a jar and shake well to combine.
- Place Salad ingredients in a big bowl. Drizzle over most of the Dressing, toss well.
- Transfer to serving bowl. Serve!
Recipe Notes:
- 1 can = 1 3/4 cups beans once drained
- Recipe calls for 2 cans = 3 1/2 cups beans
- 1 cup dried beans = 2 3/4 cups cooked
- So you will need approx 1 1/4 cups dried beans (1.25 x 2.75 = ~3.5 cups cooked beans)
Nutrition Information:
More mean bean recipes
Life of Dozer
Don’t think for a second that he’s taking a pause in his hectic schedule to stop and smell the roses. Nope. I just made a subtle gesture that indicated there might be something tasty in that vicinity, and he shoved his nose right in there to check.
He came up empty. 😂
John C Eaton says
Made this. SO GOOD. My husband wants that to be the only dressing we use from now on!
Suzy Charto says
really great – I think the dressing is really good. thank you for the recipe
Cathy says
WOW. Hi Nagi. Your salad really grabbed my attention. Made it tonight. Yummy. As I read through your post I also made your lamb Koftas with yogurt sauce and your no yeast flatbread. I make my own yogurt and with the exception of using yogurt whey in place of milk in the flatbreads…followed the recipes to a tee. Awesome. Thank you so much.
Irene says
Any suggestions of what to use in place of cucumbers? Allergies 🙁
Nagi says
Hi Irene, you can just leave them out if you prefer or add some capsicum! N x
Irene says
Thanks Nagi 😊
Kids just made your brownies…😋
Shifa Mwesigye says
It was very tasty.
Nagi says
Thanks Shifa!! N x
pamela denny says
I made the chicken curry yesterday….absolutely delicious but rather hot. Will tone down the curry powder next time. Pam
Nagi says
I’m so glad you loved it Pam – different brands of curry powder have different heat levels too, can I ask which brand you used? N x
Shelly says
Just finished making this recipe! Had everything I needed either in the fridge or garden 🙂 Will be a summer go to. So easy to make & couldn’t be any fresher.
Nagi says
Perfect Shelly, that’s great to hear!! N x
Lisa M says
I made this for lunch today. Delicious!!! Will be making this salad for work lunches.
Nagi says
I’m so happy you enjoyed it Lisa – perfect for lunch with a side of rotisserie chook – it couldn’t be any easier! N x
Macy says
You can so call this whatever you’d like. It’s your blog and you are the boss lady, maybe Dozer is on an occasional day lol. It can be a staple for sure, especially in this hot hot weather. I can’t wait to try, and look forward to making this dressing w fresh lemons from my sister’s tree.
I always wonder what could possibly make someone post any critical post in an obviously positive encouraging community. We just so need to encourage one another not tear one another down. I’m sure we all appreciate you much more than you’ll ever know Nagi, and Dozer too. So thank you for all that you do here. It sure has helped me immensely this last 6 months or so which have been some challenging times out here for sure. I’ve been so blessed beyond words.
Nagi says
Hi Macy, there’s always keyboard warriors – it comes with the territory but I just brush it off! I never take things to heart – everyone has their own opinions!!
Thank you so much for the kind words and feedback, comments like this make it all worth while and put a smile on my face ❤️ N x
Angela Hazlewood says
Healthy, easy, fresh tasting and very accessible ingredients !!!!
Thank you Nagi, it’s just the kind of recipe my daughter and I love !!!!!!
Nagi says
That’s great to hear Angela, thanks so much for the great feedback!! N x
Macy says
What a great idea w tuna or chicken. This looks so light and refreshing in this incredibly hot week in California. 100 degrees F today.
P.s. I never noticed it before you mentioned Dozer’s “crimped” look. But now I really see it lol. He was born stylin😊
Nagi says
Hi Macy – it would be good with any protein in my opinion! Even steak or tofu!! And once you see the crimped ears you won’t be able to unseen them 😂 N x
Deanna says
With a boiled egg and tuna what a perfect hot weather dish. The images are making me drool 😋!
Nagi says
Yes 100% Deanna!!! N x
Kathy says
Tonights dinner sorted! Your recipe uses flat-leaf parsley. Curious – what is your view on flat-leaf vs curly parsley & which is better to use when…
Thanks 🙂
Nagi says
Hi Kathy, You could really use either here – it’s just personal preference! Flat leave has a better flavour in my opinion – I always associate curly parsley as retro garnish on restaurant plates! 😂
Pam says
Hi Nagi ,just love all your recipes,this one will be made this weekend ,with a bbq…I just LOVE Dozer he is so gorgeous.
Nagi says
Perfect Pam – a side of grilled meat and you’ll have one fantastic meal! N x
Norma says
This sounds great. Gonna make it for sure.
Nagi says
I hope you do Norma, I’d love to know what you think!! N x
peter says
Nagi you are the best I love your recipies
Nagi says
Thanks so much Peter!
Michelle says
Why not just call it a bean salad instead of appropriating a staple dish and ruining it like this? Beans and cucumbers do not belong in a tabboule.
Nagi says
It’s just a fun name so people that is an indicator of what it tastes like. I don’t think you need to be rude about it. – Nagi
Sandra says
As a Lebanese Australian, I’m proud you called it tabouleh!!! And you’re right Nagi, it helps us understand the underlying flavours so we will know whether the flavours suit our palate.
Michelle, are you sure you’re not actually Karen? Because you need to sit down and chill out 🙂
Lyn says
Another great recipe but you said there would be notes for cooking dried beans?
Nagi says
Sorry Lyn, I’ll update this now! N x
Lyn says
Thanks for the quick response, meant I could use some dried beans I had in pantry. Soaked overnight and eaten for lunch today. Was delicious and well suited to a 27 degree day in Melbourne.
Elena says
Thank you very much!
I will make this recipe tomorrow.
Nagi says
You’re so welcome, I hope you love it! N x
Jenine says
Congratulations Kate Massie🎉 and Jasmine 🎊 !!!!!! Thank you Nagi, this recipe is perfect for today’s 100 degree weather!!
Nagi says
Love to know what you think once you try it Jenine! N x