Bulgur Chickpea Salad

User Reviews

5

76 reviews
Excellent

Bulgur Chickpea Salad

Bulgur Chickpea Salad features fine bulgur soaked in a tangy dressing of olive oil, lemon juice, and pomegranate molasses, then combined with fresh vegetables, herbs, and chickpeas. The salad offers a refreshing texture with juicy tomatoes, crisp cucumbers, and vibrant fresh herbs. This versatile dish can be served cold or at room temperature and is convenient to prepare ahead for light lunches or side salads.

Description

This Bulgur Chickpea Salad starts with whisking a dressing including olive oil, lemon juice, pomegranate molasses, oregano, garlic, and black pepper, which soaks the fine bulgur wheat until softened. The dressing provides a balance of acidity, a touch of sweetness, and herbal notes that infuse the bulgur with flavor.

Fresh diced tomatoes and cucumbers add juiciness and crispness, while chopped parsley, mint, and thinly sliced green onions bring layered herbal brightness. Chickpeas add protein and a sturdy bite, complementing the grain and vegetables.

The salad can be served cold or at room temperature, making it adaptable to different meal settings. It holds well when refrigerated for several days, allowing flavors to meld further. This dish offers a pleasant combination of textures and balanced flavors ideal for light meals or as a side.

For best freshness, cover and store the salad in the refrigerator and consume within four days.

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Ingredients

Servings

For the Dressing

  • ¼ cup olive oil Cortas brand
  • 3 tablespoons lemon juice
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon oregano
  • 1 garlic grated, large clove
  • black pepper

For the Salad

  • 1 cup bulgur wheat fine #1
  • 2 plum tomato seeded diced, ripe
  • 1 cucumber seeded and diced, large
  • 1 cup parsley chopped
  • 3 green onions trimmed and thinly sliced
  • 2 tablespoons mint chopped, fresh
  • 1 chickpeas rinsed and drained, canned

Instructions

  1. In a large bowl, whisk together oil, lemon juice, pomegranate molasses, oregano, garlic and black pepper until well combined.
  2. Add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes, fluffing occasionally.
  3. When ready, add the tomatoes, cucumbers, parsley, green onions, mint and chickpeas on top of the bulgur. Gently toss to combine.
  4. Serve at room temperature or cold.

Notes

  • Store the salad covered in the refrigerator for up to 4 days to maintain freshness.

Nutrition Information

Show Details
Calories 299kcal (15%) Carbohydrates 42g (14%) Protein 10g (20%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Sodium 18mg (1%) Potassium 514mg (11%) Fiber 11g (44%) Sugar 6g (12%) Vitamin A 1209IU (24%) Vitamin C 23mg (26%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 299 kcal

% Daily Value*

Calories 299kcal 15%
Carbohydrates 42g 14%
Protein 10g 20%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Sodium 18mg 1%
Potassium 514mg 11%
Fiber 11g 44%
Sugar 6g 12%
Vitamin A 1209IU 24%
Vitamin C 23mg 26%
Calcium 81mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5

76 reviews
Excellent

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