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Tabouli with Feta and Endive (Tabbouleh)

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Perky Tabouli (Tabbouleh) with Feta and Endive RecipePrepping for spring with this new-found love Tabouli with Feta and Endive.

Tabouli (Tabbouleh) with Feta and Endive Recipe
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We all have those things we wouldn’t eat as a kid. Then slowly, as we bloom into maturity, our palates develop a mind of their own.

Thinking back, their were only a handful of things I would not touch when I was little:  yellow squash, raw tomatoes, egg yolks, wet bananas (as in fruit salad), and tabouli.

Tabouli (Tabbouleh) with Feta and Endive Recipe

Tabouli salad was my arch-nemesis.

I remember sitting at the dining table long after everyone else had left, refusing to each the two bites my mother required. Luckily, we had an expanding table that could hold large leaves on either end.

Underneath the joints were brackets that stuck out like little shelves. If I was very careful that no one saw, I could shovel my meal under the table onto the little shelves! Later the dog would come remove the evidence.

How to Make Tabouli (Tabbouleh) with Feta and Endive Recipe

Unfortunately, my parents loved tabouli. Maybe the haunting memories of it have warped my reality, but it seemed to be in the fridge all the time.

Nowadays, I can’t think of what it was about tabouli, I didn’t like.

Maybe all the parsley threw me off… Or the citrus, who knows. What I can tell you is that I now love it, I crave it, and I prefer it to most any other grain salad.

Making Tabouli (Tabbouleh) with Feta and Endive Recipe

The bright pop of lemon paired with the nutty essence of the bulgur wheat, and the cooling effects of mint and cucumbers are hard to beat.

Plus it holds up for days in the fridge! That means I can make a large batch, and stand with the refrigerator doors open eating it for days on end.

Making Tabouli with Feta and Endive

In fact, the only thing that could possibly make tabouli better is feta, and a bitter bite from endive leaves as is today’s Tabouli with Feta and Endive Recipe.

Either dollop the tabouli salad into the endive leaves and top with crumbled feta for a refined appetizer, or place it in a bowl and let your guests scoop their leaves ’til their heart’s content.

Easy Tabouli (Tabbouleh) with Feta and Endive Recipe

Authentic Tabouli (Tabbouleh) recipes are all pretty much the same: bulgur wheat, mint, parsley, cucumbers, tomatoes, lemon, olive oil.

The only real variation you’ll find is in proportion, and even that doesn’t vary much. However, if you are looking for a subtle change, try making our Tabouli with Feta and Endive. You can even try it with quinoa or whole grain couscous.

Zesty Tabouli (Tabbouleh) with Feta and Endive Recipe

Tabouli (Tabbouleh) with Feta and Endive Recipe
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Tabouli with Feta and Endive

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Tabouli with Feta and Endive Recipe - Perky tabouli with bulgur wheat and salty feta cheese, served on endive leaves for a healthy hand-held snack!
Servings: 12


  • 1 cup bulgur wheat
  • 1 1/2 cups boiling water
  • 2 lemons, zested and juiced
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 clove garlic (large), minced
  • 2 1/2 teaspoon salt
  • 1 bunch green onions, chopped (tops and bottoms)
  • 1 bunch flat leaf parsley, chopped
  • 1 bunch mint leaves, chopped
  • 1 English cucumber, chopped
  • 2 pints cherry tomatoes, quartered (or 2 large tomatoes, diced)
  • 1 cup crumbled feta cheese
  • 8 heads endive (small)


  • In a large bowl, add the bulgur wheat, lemon zest and juice, oil, cayenne, garlic and salt. Pour the boiling water over the top. Stir and allow it to sit for at least 1 hour.
  • Wash the endive and cut off the bottoms. Carefully separate the leaves and set aside.
  • Chop all the herbs, cucumber and tomatoes. Once the wheat has plumped up and absorbed the liquid, toss in the herbs, cumbers and tomatoes. Then salt and pepper to taste.
  • You can eat the tabouli immediately, but the flavor does develop if you give it a little time to sit. Scoop into endive leaves and sprinkle each with feta.


Serving: 1cup, Calories: 202kcal, Carbohydrates: 25g, Protein: 8g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 706mg, Potassium: 1260mg, Fiber: 12g, Sugar: 4g, Vitamin A: 7410IU, Vitamin C: 54.7mg, Calcium: 248mg, Iron: 3.9mg
Course: Snack
Cuisine: Middle Eastern
Author: Sommer Collier

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56 comments on “Tabouli with Feta and Endive (Tabbouleh)”

  1. Pingback: 17 Best Endive Recipes - alpha ragas

  2. So good!

  3. Pingback: 15 Different, Delicious FETA Recipes | Green Vision

  4. To make it gluten-free you can use quinoa instead of Tabuleh. I personally prefer the quinoa.

  5. Wow! Terrific site. I’m a new follower! :)

    -Fellow SITS’er

  6. Hi Sommer,

    This looks so refreshing and light. Perfect for the dog days of summer. Even better that those of us with gardens can provide many of the ingredients from our own back yards! And for the produce that we must buy from the store (hint, hint…the endive), there’s always Discover Endive. Our red and white California Endive is grown year round, which means it’s always in season!

    Thanks for sharing!

    on behalf of Discover Endive

  7. This is a really refreshing recipe. It is funny what things that one refused to eat as a kid. For me that was olives–and kind, pickles, and pickled fish, which was popular with my father and his parents. So I guess I didn’t like vinegar?

    But now there are thigs that I loved as a kid that I’d never dream of eating today: boiled hot dogs, baloney, large quantities of Hostess and Little Debbie products. Tastes do change.

    My parents never served me tabouli growing up. I doubt that they’d have known what it was then. SO I don’t feel your pain, but I get it intellectually.

  8. I hated egg yolks too! I’m sure glad you came around with some of your dreaded childhood eats. This salad looks good! Thank you for sharing another delightful and creative recipe. I hope you had a lovely weekend, and I’m hoping you have an even lovelier week. Blessings from this hot state of Texas!

  9. This salad looks so refreshing. I love feta on everything and all the greens and ingredients in this looks scrumptious. Cute anecdote about hiding away your unwanted meals.

  10. Prepare ahead & take to work idea! Great colors-

  11. Perfect Summer meal. That looks so fresh.

  12. This tabouli sounds so refreshing and delicious and really fun to serve it in the endve leaves!

  13. That’s an awesome take on a traiditonal tabouli – I like the cheese in there as well.

  14. What a great idea to pair the tabouli with endive!

  15. love the way you served this! It looks so good :)

  16. That’s the kind of finger food I would love to make someday. This would be my next weekend treat for sure.

  17. I had a hatred for tomatoes when I was young too. Now I can’t get enough. I love this recipe!

  18. Oh dear. This is just so perfect I’m beside myself. (who says that about taboulleh and veggies?) I love this new version of one of my fav’s. Thanks so much, sincerly!
    I’m sharing this all over the place. ;)

  19. What a beautiful dish! So colorful and bright and obviously scrumptious!

    Thanks for sharing !


  20. Growing up, I never ate taboulleh! I can’t believe it! But, I’m with you, I hated raw tomatoes oh yeah and mushrooms :) Love the pic with the endive leaf and the taboulleh!

  21. I love taboulleh and love the idea of serving with endive!

  22. Oh this look so good! I love all the ingredients..Really what’s not to like in this salad!! Very well done!

  23. Oh this look so good! I love all the ingredients..Really what’s not to like in this salad!! Very well done!

  24. another beautiful dish. thanks, Spicy!

  25. Looks wonderful! If this keeps for a long time in the fridge then it may be something I should try making. I’ve only had it once and that was well over 20 years ago….however I’m pretty certain if I did make it I would be the only one in the house eating it. Grumpy is really picky about grains!

  26. Your tabouli looks fantastic! As always, beautiful clicks!

  27. Love those little endive spears as tabouli holders. No problem with tabour here, have always loved it!

  28. My kind of fresh healthy tasty salad and I love it on the endive leaves;-)

  29. Where do you get endive at? I’m still confused as to what it is, but I’m super curious because I’d love to try this recipe, it looks fantastic!

  30. I was a picky eater as a kid so like you I had those things that I would have never dared eating. But man, this tabouli looks so amazing that I could have never said no :)

  31. colourful delicious salad

  32. Gorgeous pics Sommer! Perhaps your kids will end up liking tabouli one day as you have!

  33. Your tabouli sounds wonderful, especially with zucchini and cayenne pepper…I never add those! The whole dish sounds perfect!

  34. I just adore tabouli. My mother made it all the time growing up and I would say it’s my favorite grain. It’s got such a wonderful texture and serves as a base for so many great other flavors.

  35. Growing up Italian tabouli was not on our table so finding it later in life I immediately loved this healthy dish! I love how you mixed this with the endive and what a great tapas this would be to serve in this manner. As always your photos are just temptingly beautiful!

  36. Yum! The photos look absolutely fantastic! I love how scoopable endive is! I think I might have to make this tonight!

  37. For me it’s green pepper and tapioca…still won’t touch them, have no desire to give them another shot. BUT I’m with you on so many things…especially foods from some local ethnic markets that I’ve really enjoyed making. This looks fabulous; can you bring some over? :)

  38. What a gorgeous version of tabouli, Sommer and your pictures so pretty. I loved the story about stashing the tabouli under the leaves of the table. Have you since ‘fessed up to your parents?

  39. I have recently just really begun to love tabouli. I cannot wait to make this recipe. Thanks for sharing it and your story! Come over and visit us. We have a wonderful tomato pie recipe today.

  40. Beautiful! Tabouli never looked this great 25 or 30 years ago when you were a little thing. I love it.

  41. This looks really great, and what a fun appetizer idea! Love it!

  42. What a fun dip idea! It’s not always a bad thing if you’re the only one that likes something. More for me! Have a great school week.

  43. Sommer, I wondered for years why our Springer Spaniel never seemed to be hungry. You little imp!
    Love you, Pops

  44. So pretty! I’ll take some with extra feta please! :)

  45. This looks very tasty. I love feta.

  46. OH Sommer, Sommer… this looks scrumptious!! LOVE it!! And I really like that you added in some feta…yummers! :)

  47. LOVE this dish! I want to make it today!!

  48. My sister had the same hiding tactic, but she did it with peas! We had no family dog to hide the evidence however, so she always got caught. This recipe does not look like something a person would want to hide…tabouli and feta is a winning combination! Thanks for sharing.

  49. we call this salad tabbouleh. love your endive serving “dishes” what a great idea!

    p.s. I used to fed the dog under the table too :))

  50. I love the idea of making this with quinoa. This is really a refreshing dish and looks like the perfect lunch to me!

  51. Looks delicious:)I love it and my kids won’t eat it either!

  52. Really great photos and the salad looks exquisite!

  53. What a funny story about hiding your food! Cute! Your tabouli looks fantastic. I love it scooped inside the endive. Beautiful!

  54. Wow this looks fantastic and your pictures are gorgeous! :)

  55. cute post, love your Tabouli!!

    happy monday!