Nitty Gritty Vegan

Vegan Tabbouleh Pasta Salad

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Vegan Tabbouleh Pasta Salad

8-9 servings


Pasta Salad

  • 16 oz package Italian Farfalle pasta $1.33
  • ½ cup bulgur wheat $0.55
  • 2 Roma tomatoes $0.50
  • 1 English cucumber (or American for cheaper cost) $1.99
  • 1 bunch parsley $0.89
  • 15 fresh mint leaves $1.99
  • 3 green onions $0.36
  • ½ small red onion $0.27
  • Salt to taste, and additional salt for the pasta water $0.10
  • 3 tbsp lemon or lime juice $0.25
  • 1-2 tbsp extra virgin olive oil $0.30


  • 15 oz garbanzo beans/chickpeas $0.69
  • ¼ tsp ground cumin $0.25
  • ¼ tsp paprika $0.10
  • 1 tsp garlic powder $0.10

Total Cost: $9.97

Cost per serving $1.25-$1.11



  1. Cook pasta according to package until al dente. Drain and set aside.
  2. Meanwhile, soak bulgur wheat for 5-7 minutes if extra fine bulgur wheat. If the bulgur wheat is not extra fine, soak with hot water for 45 minutes or cook on low until soft. Stir in the garlic powder with the wheat. (I used coarse bulgur wheat)
  3. In a non-stick skillet over medium-low heat, cook the garbanzo beans for 5 minutes. Season with cumin and paprika, cook for another 5 minutes or until desired crispiness. If you don’t have a nice non-stick skillet, you may have to use a tiny bit of oil in the pan while cooking.
  4. Chop all of the vegetables and herbs very finely. If you have a food processor, you can process the herbs and both types of onions instead of chopping by hand. Do chop the cucumber and tomatoes by hand though, or through them in the food processor for a couple of pulses after you have fully processed everything else.
  5. In a large mixing bowl, combine the wheat, herbs, and vegetables with the lime juice, olive oil, and salt. This is the tabbouleh, so if you only want the dip, you can stop at this point and serve with lettuce cups, pita, or crackers.
  6. If you are wanting to make the pasta salad version, you probably want to reserve 1/2 cup or 1 cup of the tabbouleh to eat as a dip. Toss the remaining tabbouleh with the cooked pasta. You can add the remaining tabbouleh if you’d like to. Serve the pasta salad with garbanzo beans on top. (garbanzo beans not pictured)

If you end up making this recipe, don’t forget to tag me on Instagram @nittygrittyvegan

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