Rice and Lentil Tabbouleh Salad

Enjoy this fresh, vegetarian tabbouleh salad made with a hearty combination of rice, lentils, vegetables and seasoned with a za’atar spice blend.

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Rice and Lentil Tabbouleh Salad

Cooking time PREP TIME 10 mins
Cooking time COOK TIME 5 mins
Servings SERVES 4
Ready in TOTAL TIME 15 mins (+ 10 mins standing time)
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 5 mins
Ready in
TOTAL TIME 15 mins (+ 10 mins standing time)


  • 1 cup Minute® Jasmine Rice
  • 1 can (15 oz) lentils, drained and rinsed
  • 1 cup diced cucumber
  • 1 cup finely chopped fresh parsley
  • 1 cup diced tomatoes
  • 1/3 cup Italian vinaigrette
  • 1 1/2 tbsp za’atar seasoning blend


  • This fresh take on tabbouleh is a Middle Eastern-inspired salad made with rice, lentils, crisp vegetables and a za’atar seasoning blend that includes thyme, sesame seeds and sumac.

    Step 1

  • Prepare rice according to package directions. Cool completely.

    Step 2

  • Stir together rice, lentils, cucumber, parsley, tomatoes, vinaigrette and za’atar seasoning in a medium bowl until well combined. Let stand for 10 minutes before serving.

    Recipe Tips

    Prepare rice with vegetable broth instead of water, if desired.

    If you don’t have lentils on hand, simply substitute them with chickpeas.

    For a vegan version of this salad, substitute the Italian vinaigrette with your favorite vegan dressing.

Refreshing Salad

In just 20 minutes, prepare this refreshing side salad for a summer barbecue or as a delicious lunch to bring with you to the office. A great vegetarian option, the combination of beans, lentils, freshly chopped herbs and nutrient-filled vegetables makes this salad more filling than most.


If you want to add more protein to this salad, feel free to top it with shredded chicken, hard-boiled eggs or salmon. You can also substitute the lentils with chickpeas or your favorite bean of choice.

Za’atar seasoning can be found in the spice aisle at most grocery stores. It’s a combination of spices that generally includes dried thyme, cumin, coriander, sesame seeds and sumac and is commonly used in Middle Eastern cuisine.

If you’re making this as a meal prep salad, reserve the dressing and divide it into individual containers to bring with you. You could even take a minute to make your own dressing for the salad with lemon juice, olive oil, garlic powder, salt and pepper. Whisk those ingredients together and save your dressing in the fridge for another salad down the line, like this Avocado Chicken Power Salad.

Need a vegetarian dinner option? Try our Rice-Stuffed Eggplant Parmesan, tonight!

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