Spelt Tabbouleh with Jalapeño Vinaigrette

A twist on the traditional dish, spelt tabbouleh with jalapeño vinaigrette has an added chewy texture that pairs perfection with the slightly spicy pepper

Garnishing spelt tabbouleh with jalapeno vinaigrette.

I have been eating Lebanese tabbouleh for as long as I can remember. And if you’re getting bored with the typical salad on your dinner table, then this is a great way to help shake things up! This Spelt Tabbouleh with Jalapeño Vinaigrette may not follow the traditional recipe, but the added chewy texture of the dish is highly satisfying with the spice of the jalapeño.


  • For the tabbouleh: fresh parsley, scallions, mint leaves, cherry tomatoes, and cooked spelt.
  • For the vinaigrette: jalapeño, lemon juice, salt, and olive oil.

How to Make Spelt Tabbouleh with Jalapeño Vinaigrette

Cooking spelt on stove

Start your spelt tabbouleh by cooking your spelt, following the package instructions.

Chopping jalapeno

While your spelt is cooking, dice your scallions and jalapeño. Quick tip, if you’re someone who is affected more by the capsaicin oil found in peppers, wear disposable cooking gloves when cutting peppers! Either way, definitely wash your hands before you touch your face!

Adding parsley to food processor

Then in a food processor or a blender, add your fresh parsley and mint leaves.

Chopping parsley

Then in small pulses (to make sure you don’t puree it), chop your greens until finely minced.

adding greens to bowl

Then add your finely minced parsley, mint, and scallions to a large bowl.

Adding cooked spelt to bowl

And add in your cooked spelt.

Ingredients in bowl for spelt tabbouleh

Then toss in your halved cherry tomatoes.

Adding lemon juice to tabboule

To finish, dress your tabbouleh with fresh lemon juice, olive oil, salt, and the minced jalapeño.

Stirring spelt tabbouleh

Stir everything together until it’s evenly mixed and the tabbouleh is all coated in the juice and oil.

Spelt tabbouleh with jalapeño vinaigrette.

Then serve and enjoy your Spelt Tabbouleh with Jalapeño Vinaigrette! Feel free to garnish with extra lemon juice and parsley or mint leaves.

Frequently Asked Questions:

What is tabbouleh?

Also referred to as tabouli or tabouleh, it’s a summer salad that is popular in Lebanon and Syria. It’s usually made with bulgur wheat, parsley, mint, tomatoes, and dressed with lemon juice and olive oil.

Are tabouli and bulgur the same?

Yes, tabouli or tabbouleh is made from bulgur wheat.

Does tabbouleh need to be refrigerated?

Kept in an air-tight container, store any leftover tabbouleh in the fridge for up to 3 days.

Close-up of spelt tabbouleh with jalapeño vinaigrette.

More Salads to Shake Things up

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Liz enjoying spelt tabbouleh with jalapeño vinaigrette.

Despite how it strays from tradition, I’m pleased to say my Spelt Tabbouleh with Jalapeño Vinaigrette was a hit with my Lebanese family, and it’ll be a hit with your family, too!

Your fork is waiting.

Spelt tabbouleh with jalapeno vinaigrette

Spelt Tabbouleh with Jalapeño Vinaigrette

5 stars average
A twist on the traditional dish, spelt gives this tabbouleh an added chewy texture that pairs perfection with the slightly spicy jalapeño vinaigrette.
PREP: 15 minutes
TOTAL: 15 minutes
Servings: 8


  • 6 cups fresh parsley
  • 1 ½ cups cooked spelt (prepared according to package instructions)
  • 2 cups cherry tomatoes (halved)
  • 5 scallions (minced)
  • ½ cup fresh mint (minced)

Jalapeño Vinaigrette


  • Place parsley in a food processor and pulse until finely minced, careful not to puree.
  • Remove parsley from the food processor and place in a large bowl. Stir in cooked spelt, cherry tomatoes, scallions and fresh mint.
  • To prepare vinaigrette, add jalapeño, lemon juice and salt to the food processor and pulse until incorporated, 30-60 seconds. With the machine on high, slowly add olive oil and continue processing until vinaigrette is emulsified.
  • Pour jalapeño vinaigrette over the tabbouleh and toss well. Check for seasoning and adjust accordingly.


Can be stored in an air-tight container in the refrigerator for up to 5 days. Over time, spelt will absorb the vinaigrette so you may wish to add additional lemon juice, olive oil or salt before serving.
For a mild salad, eliminate the jalapeño or remove all of the stems and seeds which is where the heat lives.
For a spicier salad, leave the seeds and/or add a second jalapeño.


Calories: 167kcalCarbohydrates: 18.5gProtein: 4.3gFat: 9.9gSaturated Fat: 1.3gPolyunsaturated Fat: 8.6gTrans Fat: 0gCholesterol: 0mgSodium: 456mgFiber: 3.7gSugar: 3.1g

26 thoughts on “Spelt Tabbouleh with Jalapeño Vinaigrette”

  1. Loved this salad! I used Barley, as I couldn’t find Spelt…. the chewy texture was terrific in this tasty salad. We used the left over dressing on a reg salad the next day…. turned that salad up a notch. Look forward to making it again!

  2. Tabbouleh is one of my favorite feel-good foods, and I know i’d love it even more with your changes! Chewy spelt and spice are two of my favorite salad mix-ins!

  3. This looks and sounds absolutely delicious. It’s so vibrant! Definitely picking up some spelt and a whack load of parsley ASAP! Thanks :)

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