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–+ servings

Bulgur Chickpea Salad

A vibrant, filling salad of nutty bulgur, creamy chickpeas, and fresh herbs, dressed in a tangy lemon-honey vinaigrette.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients

For the dressing

  • 2 teaspoons lemon zest (from 1 medium lemon) Grated zest adds a citrus flavor.
  • 1/3 cup fresh lemon juice (juice of 2 lemons) Freshly squeezed juice is best.
  • 1/4 cup olive oil
  • 1 Tablespoon honey Can use maple syrup for vegan option.
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon fine salt
  • 1/8 teaspoon black pepper

Main ingredients

  • 2 cups cooked bulgur Use medium-grind; about 3/4 cup dry yields 2 cups cooked.
  • 15 ounces chickpeas 1 can, drained and rinsed.
  • 1 small cucumber Diced, about 1 cup.
  • 1 red bell pepper finely chopped
  • 1/3 cup red onion Finely chopped.
  • 1/3 cup fresh Italian parsley Finely chopped.
  • 1/3 cup fresh dill Finely chopped.
  • 1/2 cup crumbled feta cheese Optional for garnish.
  • Optional cooked chopped chicken, avocado, or tomatoes

Instructions

Preparation

  • Prepare bulgur according to package directions; cool to room temperature.
  • Whisk lemon zest, lemon juice, olive oil, honey, Dijon, salt, and pepper into a dressing.
  • Chop cucumber, red pepper, onion, parsley, and dill. Drain chickpeas.

Assembly

  • Combine bulgur, chickpeas, vegetables, and herbs in a large bowl; adjust seasoning.
  • Re-whisk dressing, toss salad until evenly coated, and top with crumbled feta.

Notes

For vegan, substitute honey with maple syrup and omit feta. Storage: Refrigerate in an airtight container for 3-4 days. For best texture, avoid freezing.