Tabbouleh with Marinated Artichokes and Baby Spinach
Elevate your salad game with this vibrant and nutrient-packed Tabbouleh with Marinated Artichokes and Baby Spinach—an irresistible Mediterranean-inspired recipe perfect for any occasion. This refreshing dish combines the nutty chew of tender bulgur wheat with crisp cucumbers, juicy tomatoes, and the aromatic embrace of fresh parsley and mint. Highlighting the star ingredients, tangy marinated artichoke hearts and a bed of fresh baby spinach add layers of flavor and texture that make every bite delightful. Tossed in a zesty dressing of extra virgin olive oil, lemon juice, garlic, and a hint of cumin, this tabbouleh is not only bursting with bold, wholesome flavors but also comes together in under 30 minutes. Serve it as a light main course, a side dish, or even a meal-prep-friendly lunch—it’s a versatile salad that’s destined to impress! Perfectly suited for anyone searching for Mediterranean recipes, healthy salads, or vegetarian meal ideas.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups boiling water
- 1.5 cups fresh parsley, finely chopped
- 0.5 cup fresh mint, finely chopped
- 4 stalks green onions, thinly sliced
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1 cup marinated artichoke hearts, drained and quartered
- 2 cups baby spinach
- 0.25 cup extra virgin olive oil
- 0.25 cup fresh lemon juice
- 1 clove garlic, minced
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Place the bulgur wheat in a large heatproof bowl. Pour the boiling water over it, cover the bowl with plastic wrap or a plate, and let it sit for 10 minutes or until the bulgur absorbs the water and becomes tender.
Fluff the bulgur with a fork and let it cool for a few minutes.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper to make the dressing.
Add the chopped parsley, mint, and green onions to the cooled bulgur. Mix well.
Gently fold in the diced cucumber, tomatoes, and marinated artichoke hearts.
Add the baby spinach and toss lightly to combine all ingredients evenly.
Pour the dressing over the salad and toss again to coat everything in the flavorful mix.
Taste and adjust seasoning with additional salt or lemon juice if needed.
Refrigerate for 15–20 minutes to allow the flavors to meld, or serve immediately. Enjoy your vibrant Tabbouleh with Marinated Artichokes and Baby Spinach!
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 24.1 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1432 mg | 110% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 5996 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
