Bulgur Chickpea Salad
Ingredients
- 1 cup bulgur
- 1 can chickpeas, rinsed and drained
- 1 large tomato, chopped
- 1 small cucumber, chopped
- 1 bell pepper, chopped
- A handful of fresh parsley, chopped
- A handful of fresh mint, chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
Cook the bulgur according to the package instructions. Once cooked, let it cool for a few minutes.
While the bulgur is cooking, chop up the tomato, cucumber, and bell pepper.
Rinse and drain the chickpeas.
In a large bowl, mix together the cooled bulgur, chopped veggies, chickpeas, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and toss everything together until well-coated.
Serve the salad immediately if you prefer it warm, or let it chill in the fridge for a few hours before serving if you prefer it cold.
Note
- Experiment with different veggies and herbs to make the salad your own.
- Add some chopped red onion, diced avocado, or even feta cheese to make it more flavorful.
- Don’t be afraid to get creative with your dressing – try adding a bit of honey or mustard for extra flavor.
- For a more filling meal, serve the salad with some grilled chicken or shrimp.
- If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
- Make a big batch of this salad on the weekend and use it as a meal prep option for the week ahead.
- If you’re short on time, use pre-cooked bulgur or canned chickpeas to save time on preparation.
- If you’re not a fan of bulgur, you can also use quinoa, couscous, or even brown rice as a substitute.
- Use fresh, high-quality ingredients for the best flavor and nutritional value.