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Bulgur salad with chickpeas, cucumber and lemon
Bulgur and chickpea salad with cucumber, tomatoes, red onion and parsley, tossed with a lemon and olive oil dressing. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 35 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Easy
Bulgur salad with chickpeas makes a filling lunch: soaked bulgur is mixed with canned chickpeas, cucumber, tomatoes, red onion and parsley, then tossed with a lemon and olive oil dressing. Unlike tabbouleh, it has more bulgur than herbs, and the chickpeas make it a main dish.
Ingredients
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Instructions
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Prepare the bulgur
25 minPour the hot water over the bulgur, add half the salt, cover and let soak for 15 minutes. Fluff with a fork and let cool for about 10 minutes until lukewarm.
Prepare the vegetables
10 minDrain and rinse the chickpeas. Dice the cucumber and tomatoes, finely dice the onion and chop the parsley.
Make the dressing
Whisk the olive oil with the lemon juice, cumin, remaining salt and black pepper.
Toss the salad
Toss the bulgur with the chickpeas, vegetables, parsley and dressing. Serve immediately or chilled.
Tip: Let the bulgur cool to at least lukewarm before mixing; hot bulgur would steam the vegetables and cause the parsley to lose its fresh color.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 452 kcal
- Protein
- 12 g
- Carbohydrates
- 63 g
- of which sugars
- 8.1 g
- Fat
- 20 g
- of which saturates
- 2.7 g
- Fiber
- 13 g
- Salt
- 1.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Bulgurový šalát s cícerom, uhorkou a citrónom
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