I love tabbouleh. A good one is something I could eat on it's own - a whole bowlful. It's mostly made with parsley now but, originally, contained many herbs including purslane and chickweed.
I like to make it without chopping up the herbs into fine green dots. Pull the leaves off your herbs (parsley, purslane, mint, coriander, dill etc) chop a little, if you like. Add chopped spring onions (with all the tops). Toss through with dressing made from olive oil, lemon or vinegar, salt and a little garlic. If you want to add grain, instead of bulghur wheat, try adding a whole cooked grain like barley. Cook in salted water until tender and "pops" in your mouth. drain and cool completely and fold through the salad. you'll need more dressing.
I asked google gemini to make an image of such a salad. Here's the result. I think mine have looked more appetising but I never took pictures. See if you can beat the AI!
