Bulgur 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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 18 1/2 Cup Servings
- 1 1/2 cups red bulgur
- 3 cups water
- 1 1/2 teaspoons salt divided
- 1/2 large English cucumber cut into quarters, then thin slices
- 1 red bell pepper cut into small dice
- 1/4 cup red onion cut into small dice
- 1 can of chickpeas/garbanzo beans drained and rinsed
- 1 large lemon
- 1/2 cup extra virgin olive oil
- 1 small bunches parsley chopped finely
Place bulgur and 1/2 of the salt in a large mixing bowl.
Boil 3 cups of water in a pan or microwave.
Pour boiling water over bulgur and stir, making sure all bulgur is underwater and salt is distributed.
Allow bulgur to sit in water until water is absorbed, 60 to 90 minutes, bulgur will swell considerably.
If vegetables have not been chopped, prepare those while waiting.
When bulgur is done, fluff with a fork and allow to cool.
Once bulgur is cooled, fluff with a fork one more time.
Add chickpeas, onions, red pepper and cucumbers to the bowl and mix well.
Juice the lemons and strain out any seeds. Add to bulgur salad and stir well.
Drizzle olive oil over the salad, add the last 1/2 of salt and mix well.
Finally, add the parsley and again stir well.
Taste and adjust by adding more lemon juice, olive oil, parsley, and salt as desired.
This salad may be served cold or at room temperature.
Vegetables can be substituted with those of your choosing.
I do not leave this out for more than a day. Refrigerate leftovers, bringing it back to room temperature before serving if desired.
Calories: 98kcal | Carbohydrates: 10.5g | Protein: 1.9g | Fat: 5.9g | Saturated Fat: 0.8g | Sodium: 222mg | Fiber: 2.4g | Sugar: 1.6g