Bulgur Chickpea Salad
An easy vegan recipe for a bulgur salad with chickpeas, cucumbers, red peppers, and parsley that can be served at room temperature. Perfect for feeding a crowd!
Servings: 18 servings
Calories: 99kcal
Equipment
- 2 mixing bowls
- Fork
Ingredients
- 1 ½ cups red bulgur
- 3 cups water
- 1 ½ teaspoons salt divided
- ½ large English cucumber cut into quarters, thinly sliced
- 1 red bell pepper diced
- ¼ cup red onion diced
- 1 can chickpeas drained and rinsed
- 1 large lemon
- ½ cup extra virgin olive oil
- 1 small bunch of parsley finely chopped
Instructions
- Place bulgur and half 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, red onion, red bell pepper, and English cucumbers to the bowl. Mix well.
- Juice the lemons, and strain out seeds. Add to bulgur salad and stir well.
- Drizzle olive oil over the salad, and add the other half of salt. 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.
Notes
- This salad may be served cold or at room temperature.
- Vegetables can be substituted with those of your choosing.
- Refrigerate leftovers, bringing it back to room temperature before serving if desired.
Nutrition
Calories: 99kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 86mg | Fiber: 3g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 12mg | Calcium: 8mg | Iron: 1mg
