Herby Bulgur Salad
A bright, make-ahead salad featuring bulgur and lentils layered with fresh herbs and toasted cumin, perfect for potlucks or a quick lunch.
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.
Notes
This salad is herb-forward and pairs nicely with grilled meat or in a pita for a quick meal. Store leftovers in an airtight container for up to 3–4 days.