Vegan Bulgur Chickpea Salad

Closeup Vegan Bulgar Chickpea Salad

Easy vegan recipe for a bulgur salad with chickpeas, cucumbers, red peppers, and parsley that can be served at room temperature. Will feed a crowd.



  1. Place bulgur and 1/2 tablespoon salt in a large mixing bowl.
  2. Boil 4 cups of water in a pan or microwave.
  3. Pour boiling water over bulgur and stir, making sure all bulgur is underwater and salt is distributed.
  4. Allow bulgur to sit in water until water is absorbed, 60 to 90 minutes, bulgur will swell considerably.
  5. If vegetables have not been chopped, prepare those while waiting.
  6. When bulgur is done, fluff with a fork and allow to cool.
  7. Once bulgur is cooled, fluff with a fork one more time.
  8. Add chickpeas, onions, red pepper and cucumbers to the bowl and mix well.
  9. Juice the lemons and strain out any seeds. Add to bulgur and stir well.
  10. Drizzle olive oil over salad, add the last 1/2 tablespoons of salt and mix well.
  11. Finally, add the parsley and again stir well.
  12. Taste and adjust by adding more lemon juice, olive oil, parsley, and salt as desired.
  13. This salad may be served cold or at room temperature.
  14. Vegetables can be substituted with those of your choosing.
  15. I do not leave this out for more than a day and refrigerate leftovers, bringing it back to room temperature before serving.