Chickpea Bulgur Salad is a great side dish for a cookout and picnic. It’s also great for meal prep to enjoy throughout the week.
This Chickpea Bulgur Salad has great flavor and texture from the grain, vegetables, and dressing. It’s great to pair with your favorite lunches and dinners.
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I no longer know what day it is. Everything is blurring together. I mean, I do, but it honestly seems like things are just blurring together.
Thankfully, the kids, dogs, and I went to a nature preserve today so that we can stretch out legs. Plus, it was a nice way to bribe Autumn to get her work done. LOL. We enjoyed going to Robinson Preserve because we got to check out a new to us trail. It was a 3 mile loop that Autumn biked and I, with Hunter on my back, walked the dogs.
It was so much fun, but I could use a nap now! Zzzzzzz…
Chickpea Bulgur Salad
I have been working at using up items we have had in our pantry. A big bag of bulgur was begging to be used so I’ve been making this Chickpea Bulgur Salad every week. It’s great at using up pantry and fridge staples- bulgur, chickpeas, lemon, red onion, mustard, and olive olive. And the pasley is from our herb garden!
The fresh Mediterranean flavors in this Chickpea Bulgur Salad make this a side that you will enjoy all season long. It’s similar in style to tabbouleh in flavors and textures.
Bulgur is a great grain that has a hearty flavor, is quick to prepare, and is very nutritious too.
It is a minimally processed grain, so it maintains more nutritional value than other processed wheat products. Bulgur is a good source of manganese, magnesium and iron.
Bulgar comes in different courses, but I suggest using a medium course for an enjoyable texture and quick cooking time.
Chickpea Bulgur Salad is a great side dish for a cookout and picnic. It’s also great for meal prep to enjoy throughout the week.
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You’ll be impressed that the salad comes together so easily. I bet you can get it ready under 30 minutes.
While the bulgur cooks, you can prepare the rest of the ingredients. Chop the onion and parsley, then drain and rinse the chick peas. Then make the dressing just by combining the rest of the ingredient in a bowl. Super simple!
Whip up this wonderful salad to enjoy it with your favorite meals. It pairs so well with grilled chicken, fish, shrimp.
It’s light but hearty enough to go well with the different proteins.
Enjoy this Chickpea Bulgur Salad tonight and you’ll be thanking me! I have a feeling that before you know it you’ll be making another batch because you love it so much.
How long does this salad last?
Store this Chickpea Bulgur Salad in an air tight container in your refrigerator for up to 3 days.
Do I have to cook the bulgur on the stove top?
If you are using a medium coursed bulgur, you do not need to cook it on the stove top. Alternatively, you can pour enough hot water over the bulgur to cover it with 1 1/2″ of water, let it sit for 20 minutes, then you drain excess water.
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Chickpea Bulgur Salad
Chickpea Bulgur Salad is a great side dish for a cookout and picnic. It's also great for meal prep to enjoy throughout the week.
Ingredients
For the Salad
- 2 Cups bulgur
- 1 15 ounce can of chickpeas, drained
- 1 English cucumber, diced
- 1/2 cup finely diced red onion
- 1/4 Cup finely diced parsley
For the Dressing
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Lemon juice
- 2 Tablespoons honey
- 1-2 teaspoons Dijon mustard
- salt and pepper
Instructions
- In a medium sized sauce pan over medium heat, combine the bulgur and 3 cups of water. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Turn the heat off, set aside, covered, for 10 minutes. Fluff with a fork and continue to cool, without the cover on.
- While the bulgur cooks, prepare the dressing. In a bowl, combine the ingredients together.
- When the bulgur has cooled, add in the cucumber, chickpeas, parsley, and dressing. Mix well.
Notes
Store in an air-tight container in the refrigerator for up to 3 days.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 81mgCarbohydrates: 29gFiber: 6gSugar: 8gProtein: 6g
These salads look amazing – I have gobs of bulgar, barley, quinoa and black beans – great ways to use them – thanks for posting