Herby Bulgur Salad
I first made this herby bulgur salad one sunlit weekend when I wanted a bright, make-ahead side that still tasted lively the next day. It’s a grain-and-legume salad that layers toasted cumin, fresh parsley, dill and mint, plus lemon and crunchy pistachios for texture. It’s perfect for potlucks, a light dinner with grilled fish, or to scoop into pita for a quick lunch. If you love crisp, herb-forward salads like an apple‑cucumber salad, this one sits in the same refreshing family. (Try that if you like fruit-and-herb contrasts.)
Why you’ll love this dish
This salad balances nutty bulgur and earthy lentils with an herbaceous punch from parsley, dill and mint. It’s vegetarian, protein-rich, and stores well, so it’s great for meal prep. The combination of toasted cumin and pistachios gives a toasty warmth and crunch that keeps every bite interesting.
“Bright, filling, and herb-packed — I brought this to a summer picnic and it disappeared in minutes.” — a quick review from friends who tried it
Reasons to make it now:
- Quick to assemble if you have cooked bulgur and lentils on hand.
- Budget-friendly: bulgur and lentils are inexpensive but satisfying.
- Versatile: serve warm, room temperature, or chilled.
- Crowd-pleaser: herb-forward, not spicy — easy to feed different palates.
How this recipe comes together
Step-by-step overview:
- Toast cumin to release aroma.
- Combine cooked bulgur and lentils with chopped herbs.
- Sauté garlic briefly in olive oil to soften the bite.
- Toss everything with lemon, zest, pistachios and the toasted cumin.
- Rest 15 minutes so flavors marry; serve warm or chilled.
This gives you a sense of timing and where effort matters: the quick toasting and the short resting time are the two flavor-making moments.
What you’ll need
Ingredient list:
- 1 cup cooked bulgur (medium or fine) — cooled
- 1 cup cooked green or brown lentils — drained and cooled
- 1 cup fresh parsley, finely chopped
- ½ cup fresh dill, chopped
- ¼ cup fresh mint, chopped
- ¼ cup pistachios, chopped (substitute toasted almonds or walnuts if needed)
- 1 tablespoon cumin seeds, toasted
- 1 small clove garlic, minced (or 1 tsp garlic confit for milder flavor)
- 3 tablespoons olive oil (extra-virgin for dressing)
- 2 tablespoons fresh lemon juice
- Zest from 1 lemon
- Salt and freshly ground black pepper to taste
Notes and substitutions:
- Bulgur: quick-cooking and inexpensive; for a chewier texture use cracked freekeh or farro.
- Lentils: brown/green hold shape best — red lentils will become mushy.
- Nuts: pistachios are traditional here, but toasted sesame seeds or pumpkin seeds work for nut-free options.
- Herbs: increase herbs for a tabbouleh-like intensity, or reduce to ½ cup total for a milder salad.
Step-by-step instructions
- Toast the cumin seeds in a dry skillet over medium heat for 2–3 minutes until they’re fragrant and slightly darker. Remove from heat and set aside.
- In a large bowl, combine the cooked bulgur and cooked lentils.
- Add the chopped parsley, dill, and mint to the grains and mix lightly.
- In the same skillet, warm 3 tablespoons olive oil over medium-low heat. Add the minced garlic and sauté for about 30–45 seconds until just golden — avoid browning it too much to keep the flavor bright. Remove from heat.
- Pour the garlic-infused oil over the bulgur and herbs.
- Add the toasted cumin seeds, chopped pistachios, lemon juice, and lemon zest.
- Season with salt and pepper to taste and drizzle any remaining olive oil if needed. Toss gently to combine so herbs don’t bruise.
- Let the salad rest for 15 minutes at room temperature so flavors meld. Serve warm, at room temperature, or chilled.
Best ways to enjoy it
Serving suggestions:
- As a side: pair with grilled chicken, lamb kebabs, or seared salmon for a balanced plate.
- Make it a meal: scoop into pita pockets with yogurt sauce, or top with a poached egg for brunch. (If you want a creamy cold side, pair with an egg salad like this one for variety: amazing egg salad.)
- Buffet/party: serve in a large shallow bowl with extra lemon wedges and a bowl of olive oil for guests to adjust seasoning.
Plating tip: mound the salad and finish with a drizzle of olive oil, a sprinkle of chopped pistachios, and a few whole herb leaves for a vibrant look.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. The herbs will relax over time but the salad keeps well because of the lemon and oil.
- Freezing: Not recommended — fresh herbs and texture won’t survive freezing. If you must freeze, freeze cooked bulgur and lentils separately (up to 2 months) and assemble fresh after thawing.
- Reheating: Serve cold or at room temperature. If you prefer warm, gently heat a portion in a skillet for 1–2 minutes, then add fresh lemon and herbs to revive brightness.
Food safety note: keep the salad refrigerated within 2 hours of making and discard if left out more than 4 hours in hot weather.
Pro chef tips
- Toast seeds and nuts separately: a minute too long will make them bitter. Watch for aroma and a few popping sounds.
- Garlic oil: sauté briefly to mellow raw garlic but stop before it browns — browned garlic tastes harsh.
- Herb prep: cut herbs with a sharp knife to avoid bruising; chopping on a wet board or with dull blades wilts them faster.
- Texture balance: add pistachios just before serving if you want maximum crunch; if making ahead, keep nuts separate and fold in later.
- Salt gradually: grains and lentils need seasoning, but lemon intensifies perceived saltiness — taste after adding lemon.
Creative twists
- Mediterranean twist: add diced cucumber, cherry tomatoes, and a tablespoon of crumbled feta.
- Spicy version: stir in a pinch of red pepper flakes or a spoon of harissa for heat.
- Vegan protein boost: fold in roasted chickpeas or swap pistachios for roasted soy nuts.
- Citrus swap: try orange zest and a splash of orange juice for a sweeter, winter-friendly version.
- Grain swap: replace bulgur with quinoa for a gluten-free option and slightly higher protein.
Common questions
Q: Can I make this ahead of time?
A: Yes — make it up to 24 hours ahead. Keep nuts separate if you want to retain full crunch and add fresh herbs just before serving if possible.
Q: How long will leftovers last?
A: Stored in an airtight container in the fridge, it will keep 3–4 days. Discard if it develops an off smell or slimy herbs.
Q: Can I use canned lentils?
A: You can, but rinse them well and drain thoroughly. Canned lentils are softer, so fold them in gently to avoid mushiness.
Q: Is this gluten-free?
A: Not as written — bulgur contains gluten. Substitute cooked quinoa or gluten-free cracked wheat alternatives to make a gluten-free salad.
Q: Can I omit the garlic?
A: Yes — for a milder flavor, omit or use roasted garlic for a softer, sweeter note.
Conclusion
If you want another take on this herb-forward salad, see the original inspiration at Herby Bulgur Salad | Munching with Mariyah, or compare variations at Herby Bulgur Salad — Chlo-eat. Both provide helpful photos and slight twists that can spark ideas for your next batch.
Herby Bulgur Salad
Ingredients
Grains and Legumes
- 1 cup cooked bulgur (medium or fine) — cooled Use cracked freekeh or farro for a chewier texture.
- 1 cup cooked green or brown lentils — drained and cooled Brown/green hold shape best; avoid red lentils as they can become mushy.
Herbs
- 1 cup fresh parsley, finely chopped
- ½ cup fresh dill, chopped
- ¼ cup fresh mint, chopped
Additional Ingredients
- ¼ cup pistachios, chopped Substitute toasted almonds or walnuts if needed.
- 1 tablespoon cumin seeds, toasted
- 1 small clove garlic, minced Or use 1 tsp garlic confit for a milder flavor.
- 3 tablespoons olive oil Extra-virgin for dressing.
- 2 tablespoons fresh lemon juice
- 1 tablespoon zest from lemon
- to taste none salt and freshly ground black pepper
Instructions
Preparation
- Toast the cumin seeds in a dry skillet over medium heat for 2–3 minutes until fragrant and slightly darker. Remove from heat and set aside.
- In a large bowl, combine the cooked bulgur and cooked lentils.
- Add the chopped parsley, dill, and mint to the grains and mix lightly.
Cooking
- In the same skillet, warm 3 tablespoons olive oil over medium-low heat. Add the minced garlic and sauté for about 30–45 seconds until just golden; avoid browning it too much.
- Pour the garlic-infused oil over the bulgur and herbs.
- Add the toasted cumin seeds, chopped pistachios, lemon juice, and lemon zest.
- Season with salt and pepper to taste, and drizzle any remaining olive oil if needed. Toss gently to combine.
- Let the salad rest for 15 minutes at room temperature so flavors meld.
- Serve warm, at room temperature, or chilled.
