Bulgur Chickpea Salad

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Last Updated on November 13, 2019 by Chef Mireille

Bulgur Chickpea Salad #onepotmealThis was another recipe taken from my $5 cookbook I picked up at Five Below a few weeks ago. This cookbook was well worth the price with so many great recipes taken from the country’s most popular food magazines. This was one taken from an issue of Cooking Light. I only made a few minor adjustments, using chickpeas instead of soybeans and eliminating the dill, which I am not a fan of. This is like a twist on tabbouleh except this can also serve as a one pot meal because of the protein added from the beans.

You can use fresh tomatoes in this recipe, but I had just slow roasted some tomatoes with garlic and fresh herbs using this methodology. The natural sweetness that comes from roasted tomatoes created additional flavor in this salad.

Bulgur Chickpea Salad

Prep Time: 15 minutes
Finishing Time: 65 minutes (including 1 hour resting time)
Yield: Serves 4

Ingredients:

  • 1 cup extra fine bulgur
  • 1 cup boiling water
  • 6 slow roasted tomato halves, cut in half
  • 15.5 oz canned chickpeas, drained and rinsed
  • 1/2 cup finely chopped parsley
  • 1/4 cup finely chopped mint
  • 3 finely chopped scallions
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Combine bulgur and boiling water in a bowl. Stir to combine and leave for 10 minutes.

In a large bowl, combine cooked bulgur with all of the other ingredients. Stir to combine. Let it rest for 1 hour for flavors to develop.

Bulgur Chickpea Salad -edit

This is a great grain based salad that has protein so it can easily serve as a one pot meal…a filling and healthy one to keep you in shape during the winter months.

See also  Coconut Peanut Crumble

salad - edit

Bulgur Chickpea Salad #onepotmeal
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Bulgur Chickpea Salad

Prep Time15 mins
Total Time1 hr 5 mins

Ingredients

  • 1 cup bulgur
  • 1 cup boiling water
  • 6 slow roasted tomato halves cut in half
  • 15.5 oz canned chickpeas drained and rinsed
  • 1/2 cup finely chopped parsley
  • 1/4 cup finely chopped mint
  • 3 finely chopped scallions
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Combine bulgur and boiling water in a bowl. Stir to combine and leave for 10 minutes.
  • In a large bowl, combine cooked bulgur with all of the other ingredients. Stir to combine. Let it rest for 1 hour for flavors to develop.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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