If you’ve never used bulgur in a recipe, this bulgur salad recipe is the perfect one to start with. You can adjust the veggies used to what you have on hand, too. It’s pretty versatile. It keeps great in the fridge all week long, so you can serve it for a few meals. Or just grab it out of the fridge when you want a quick snack.
Bulgur Salad with Chick Peas, Cucumbers, Red Peppers, Lemon and Dill
Ingredients
Scale
- 1 cup bulgur
- 1/3 cup sweet onion (, finely chopped)
- 1/2 sweet bell pepper (, diced)
- 1 small English cucumber (, seeded and diced)
- 1/2 cup finely chopped fresh dill
- 1/3 cup finely chopped parsley
- 1 15- ounce can chickpeas (, drained and rinsed)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 garlic clove (, finely minced)
- 1 teaspoon cumin
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Cook your bulgur. I like to cook it in either a rice cooker or a slow cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part bulgur to 2 parts liquid {I use vegetable stock most of the time}. For example, 2 cups of liquid to 1 cup of uncooked bulgur. Let the bulgur rest for a good 15 minutes after cooking.
- If you don’t have a rice cooker, you can boil the water {or whatever liquid you’re using}, add a pinch of salt, then stir in the bulgur. Cover and let it sit until all the water is absorbed, normally about 30 minutes.
- Combine all ingredients in a large bowl and season with salt and pepper to taste. I added a bit more salt than the sprinkling I normally use {I used about a teaspoon}, and it gave it just the right about of seasoning. Serve cold and enjoy!
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Jennifer Jo says
And I just finished making a bulgur salad for tomorrow’s lunch! So light and refreshing. I used this recipe:
http://www.jennifermurch.com/2014/08/kale-tabbouleh-with-tomatoes-and.html
Mavis Butterfield says
Thanks JJ!This might be a good way to use up some kale.
Kimberly says
Do you think quinoa would work as a replacement for the bulgur? I usually make black bean quinoa salad but I’m looking for something different.
Mavis Butterfield says
Ohhh good question. I think it would. If you give it a try, let us know.
Julie says
I make a similar salad, but call it Leftover Salad as I use whatever I have in the fridge: 1/2 can beans, last of the bell peppers, parsley that’s starting to wilt, remaining grilled squash/zucchini, last of the cooked grains, 2 tablespoons of lentils that I didn’t what to do with, hunk of feta that would serve one but not the entire family… The only difference is that I use pickle juice instead of lemon juice. Once the last of the pickles are consumed, I have a hard time throwing away the remaining juice. It’s like stone soup as the odds and ends get make into a delicious lunch!
Mr-Yan says
Just got around to making this today and it was a hit even with the 5 and under half the of family. About half way through the meal I added a splash of red wine vinegar to brighten it up a little.