Wash and dry all the veggies listed.
NOTE: Measure all ingredients after chopping.
Using a sharp knife, starting with the tomatoes, dice them into small pieces and place in a bowl. Add the bulgur and mix.
Cover the bowl and let them sit in the fridge for at least 10 minutes until you are done chopping the other ingredients.
For the parsley, remove all stems and chop them very finely. Place in a large bowl.
Chop the green onions finely as well and add to the parsley.
Bring out the tomato bowl and add to the remainder of the ingredients.
Add the lemon juice, salt and olive oil together into the tabbouleh bowl.
Toss everything together very well to allow the parsley to absorb all the moisture.
Serve with some lettuce leaves and enjoy as a salad, side dish or appetizer.