Bulgur Chickpea Salad

Bulgur Chickpea Salad
Cooking Method
Courses ,
Difficulty Beginner
Prep Time: 30 min Cook Time: 10 min Rest Time: 5 min Total Time: 45 mins
Servings 4
Best Season Suitable throughout the year
  • 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
  1. Cook the bulgur according to the package instructions. Once cooked, let it cool for a few minutes.

  2. While the bulgur is cooking, chop up the tomato, cucumber, and bell pepper.

  3. Rinse and drain the chickpeas.

  4. In a large bowl, mix together the cooled bulgur, chopped veggies, chickpeas, parsley, and mint.

  5. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.

  6. Drizzle the dressing over the salad and toss everything together until well-coated.

  7. 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.

  • 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.