In the current study, the composition of polyphenols of Tamarix Gallica, including phenolic acids and flavonoids, was fully examined. Colorimetric methods were applied to assess the total phenolic and flavonoid contents; the individual polyphenols were determined in various phenolic groups through HPLC analysis, and their quantities were measured. In this plant, a total of five phenolic compounds were identified for the first time. The main peaks which were removed at 18.53 min, were considered as vanillic acid. There were two other main peaks which were eluted at 35.78 and 17.27 min that were considered as naringin and caffeic acid respectively. In these compounds, three components with retention times of 23.46, 25.81 min were determined. A practical tool for the metabolite characterization of Tamarix gallica can be applied in the developed technique to demonstrate a potential source of bioactive compounds to be used in phytotherapy.