Closeup Vegan Bulgar Chickpea Salad
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5 from 1 vote

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
Course: Salad
Cuisine: American
Servings: 18 1/2 Cup Servings
Calories: 98kcal
Author: Beth Mueller


  • 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