The first time I ever had tabbouleh was in France, of all places. We were biking the countryside of Burgundy and came upon this quaint little restaurant near the river. It really was as lovely as it sounds. This woman from England owned this tiny restaurant and lived in the house above it, and she made some BOMB food. I ordered smoked salmon with tabbouleh and quickly fell in love with how fresh it tastes. She also made ham sandwiches that had MANY square pads of butter throughout the bread. I love France. America scoffs at square pad butter sandwiches, but not Europe. They embrace it there. I miss Europe so much. We were suppose to be in Spain right now and my little heart is breaking inside right now. So instead I’ll eat this tabbouleh that reminds me of the days when travel was a normal part of our lives.

PaleOMG Lentil Tabbouleh

On a more positive note, I’m almost through 2 months of the bean protocol and I’m LOVING IT SO MUCH! I started eating beans 6-8x/day, I cut out caffeine, sugar, alcohol, dairy, and I’m not eating any fat whenever I eat beans. This protocol has improved my acne drastically in such a short amount of time and I’m SO PUMPED to see what the next few months have in store. And this tabbouleh is one of the recipes I’ve been eating regularly to ensure I get enough beans in. It’s the perfect side dish that does really well in the fridge throughout the week, so it’s also great for snacks! Most tabbouleh has some sort of olive oil in it, but not this one since you’re not supposed to eat fat with beans. I find that it doesn’t need the fat, but you can always add olive oil, if you prefer!

PaleOMG Lentil Tabbouleh

I’ve had some friends and some people online all start the bean protocol and tell me that they’ve experienced positive results almost right away! It really is so strange and so eye opening! I wish I would have known about this protocol years ago because I really could have improved my skin way earlier on in life. If you want to know more about the bean protocol, you can listen to my Spilling The Beans Podcast and I really loved listening to Unique Hammond’s story on Episode 83 on the Expanded Podcast. It was the episode that inspired me to give the bean protocol a try and I also signed up for her online e-course! If you always thought beans were the enemy (like me), you may feel differently after you hear her story. I know I did! Now I’m off to eat some Taco Pasta Salad for breakfast to get those beans in right away! See you soon with some more bean recipes!

PaleOMG Lentil Tabbouleh

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Lentil Tabbouleh

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: juli
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 servings 1x


  • 14 ounce can of lentils, drained and rinsed
  • 3 Persian cucumbers, diced
  • 1 red bell pepper, diced
  • 1/4 red onion, diced
  • 1 bundle of Italian parsley (about 2 cups worth), finely chopped
  • 1/4 cup mint leaves, finely chopped
  • juice of 2 lemons
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper


  1. Drain lentils from the can, rinse them, then place in a large mixing bowl.
  2. Add the rest of the ingredients and mix well to combined.
  3. Serve up or store in the fridge in a covered container for up to 1 week.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Lentil Tabbouleh

PaleOMG Lentil Tabbouleh


You May Also Like:

Greek Pasta Salad

Harissa Carrot & Pomegranate Salad

Crispy Air Fryer Cauliflower

Moroccan Carrot Salad

Bacon Cauliflower Fritters


Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Liz says:

    In elementary school I ate a ham and butter sandwich for lunch everyday. Largely because my Mom would buy MiracleWhip and tell me it was mayo. So I thought I hated mayo till I was about 10 and one of my friends was like MW is crap try real mayo.

  2. Becky Przy says:

    I am about to ease into the bean protocol…keep the recipes coming! Me, coffee and sugar are bff’s right now so I am going to start by adding in beans (no fat) and slowly eliminate sugar and coffee.

    Do you think you need to buy the course? or is there enough information on-line at least to get started?

  3. Erin says:

    Can’t wait to make this! What a great way to use lentils. I’ve just been eating plain lentils, so this will be a nice way to change it up.

    Really loving your bean recipes. The hardest thing in my opinion is not adding any (or too much) fat with the beans, because, as you have said, fat = FLAVOR. So I appreciate recipes like this where you use herbs and citrus to punch up the flavor in lieu of fat.

    1. juli says:

      hope you like the recipe Erin!

  4. Tj Pickett says:

    So I can’t eat bell peppers because they make me sick and the store didn’t have mint but aside from omitting those two it was freaking amazing. I will definitely be making this a lot. Thanks for another awesome recipe!!

    1. juli says:

      so glad it still worked out and you loved it!

    1. juli says:

      i have no clue. you’ll have to reach out to Unique Hammond on instagram, she would definitely have the answer!

  5. Laura Barbash says:

    This sounds delicious, and cukes, mint, and peppers are all ripe in my garden right now! Here’s my question – does all this beaning up, ummmm, give you potty issues? Apologies if you covered this in your podcast, my toddler HATES when I listen to talking because he’s a diehard Dua Lipa fan and that’s all he allows me to play. So, are your guts cool with all these legumes right now? Have you ever had bean issues in the past? Beans send me into total blimp mode so I’m super curious! Thanks!

    1. juli says:

      if you have had issues with beans in the past, it’s smart to start small and increase as your body adapts to them. you’re experiencing the fermentation process with beans and that continues to go away with time. i have had gas with the bean consumption but it continues to get better, as long as i’m sticking to beans that work best with my system

  6. Paradee Field says:

    This was the perfect flavor and the light, fresh dish that I needed today! Topped it with a dollop of plant based taziki, then paired it with grilled snapper, and a fresh sliced tomato. YUM! 10/10 recommend!

    1. juli says:

      awesome! so glad to hear that!!

  7. Candi says:

    OMG. You inspired me to do the Bean Protocol after initially doing paleo. I am on day 3 and its so tough but I am sticking it through for the weight loss and lifetime acne issues, fatigue, so mych more list goes on. This salad was SO Frkn GOOD !!! I don’t even like cucumbers or salads. This has a hearty earthy fiing taste. I will be eating this every day during snack times on my bean diet Thank you!!! PS- Dang I need to visit France and get me some!

  8. Sonya says:

    This is so good! It’s so fresh and the flavors are light and delicious! I couldn’t find canned beans so I cooked dry beans in the InstantPot and thought they’d be too mushy but it came out great!