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Bulgur Chickpea Salad

Bulgur Chickpea Salad

  • Prep

    20 m
  • Ready In

    2 h 40 m
NIBLETS

NIBLETS

This tabbouleh salad variation is a meal in itself.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
  2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
  3. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

susiekew
114

susiekew

9/26/2007

The idea is great, and I will make this again, but with modifications. There was way too much oil in this. The oil basically overpowered what should have been the fresh, delicious flavours of the ingredients. Next time I will halve the oil, but keep the same amount of lemon juice, add more vegetable layers, like cucumber and sweet red pepper, and maybe add a few chopped toasted walnuts on top to give it some crunch.

CSEPEDA
47

CSEPEDA

8/27/2003

Great recipe! I was really surprised how much I enjoyed it. However, I would reduce the amount of oil next time. I used a high quality oil and it was too rich. I also used cilantro instead of parsley, which I like. I imagine this recipe would taste great with cucumbers too.

Cookierama
45

Cookierama

1/15/2004

Excellent! This recipe was a huge succes with all my friends. I like this version since it is more nutricious for vegetarians. I added virgin olive oil and a little bit more lemon juice since the bulgur absorbs lots of the juice. It is good to replace the bulgur with couscous sometimes. I always keep it in the fridge for a few hours before serving.

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