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Bulgur Salad with Chick Peas (Garbanzos)

Time :5 min Cook Time: 40 min Total Time: 45 min


  • 1 cup bulgur or light bulgur

  • 1-1/2 tsp. salt, divided

  • 1/3 cup diced red onion

  • 1 red bell pepper, diced

  • 1 small English cucumber, seeded and diced

  • ½ cup finely chopped fresh dill

  • 1/3 cup chopped fresh parsley

  •  2 cups cooked chickpeas (drained and rinsed)

  • ¼ cup lemon juice

  • ¼ cup extra virgin olive oil

  • 1 large clove garlic, finely minced

  • 1 tsp. cumin

  • 1 tsp. sugar


  1. Bring water to boil.  Place the bulgur in a large bowl with ½ teaspoon salt and 1 and ¼ cups of boiling water. 

  2. Cover the bowl tightly and let sit for 25-30 minutes, or until all of the water is absorbed.

  3. Place onions in a small bowl and cover with cold water to soften.  Let them sit for ten minutes, then drain.  (If you don’t like the taste of raw onions, please feel free to skip this step). 

  4. Combine the cooked bulgur with the red onions and remaining salt and other ingredients. 

  5. Season to taste with more salt, sugar or lemon.

  6.  Serve cold.

Top with herbed feta cheese for added flavor!

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