If you're looking for a fast and easy dinner recipe, get ready to love the flavors of this quick and tasty Bulgur Salad. Made with fresh and simple ingredients.
One of the biggest reasons that I'm drawn to this recipe is that I love the texture of it. The bulgur creates a nice and hearty texture that pairs perfectly with the lightness of the cucumbers and bell peppers.
This is a great go-to salad recipe when you're craving something different besides just lettuce and greens. Pair it up with some diced onions and fresh chives and parsley and it's a light and refreshing salad that can be an entire meal on its own.
During the summer months, I've made this as an entree or a small side salad dish and it's lovely either way.
Video Tutorial
What you'll need
- Bulgur. Regular or light bulgur.
- Chickpeas. Fully cooked. You can used canned or cook them yourself.
- Cucumbers.
- Bell Pepper. Any color. Red is the sweetest.
- Onion. Red, yellow, or white.
- Herbs. Parsley + chives. Other herbs such as dill or basil can be used instead.
- The Dressing: olive oil, lemon juice, garlic, salt, pepper, cumin powder.
How to make it
1. Place bulgur into a bowl and add salt. Pour boiling water over it and wrap it with a saran wrap. Let it sit for about 25 minutes.
2. In the meantime, make the dressing by shaking all of the dressing ingredients in a small jar.
3. Fluff the bulgur with a fork and transfer it into a large mixing bowl. Add cucumbers, pepper, onion, parsley, and chives.
4. Pour the dressing on top and stir well. Serve.
Helpful tips
- Use canned chickpeas as a faster option. If you're running low on time, cooked canned chickpeas can be a great choice. You might notice a bit of a texture variance but it's still going to have wonderful flavor.
- Allow it to chill in the fridge. If you can give it a little bit of time to chill in the fridge, the flavors and ingredients will create even more delicious tastes. Cover it with saran wrap or even a lid before adding to the fridge.
- Cut the veggies into bite-sized pieces. It's important to keep the consistency of the chopped vegetables in line with the consistency of the rest of the salad. I like to chop them into bite-sized pieces so that they're in line with the rest of the dish.
Recipe variations
- Change up the vegetables. Not only does changing up the veggies add in different tastes but it also adds in different color combinations, too. You can easily use whatever veggies are in season in your area as well.
- Try out new herbs. The best part about this dish is that it is really forgiving to new flavors and additions. This means that you can try out new herbs and ingredients to see what you think.
How to store and reheat
Since this salad is meant to be eaten cold, there isn't really any reheating that you need to worry about! This also means that you can literally just pull it from the fridge and dive in to enjoy it!
Storage is simple as well. Add saran wrap to the top of a bowl or store it in a container with a lid and keep it nice and cool in the fridge.
This simple salad recipe is light and refreshing and a great option for summer eating. Feel free to change up the added vegetables to better suit your preference, taste, and time of the year.
More tasty vegan recipes:
Bulgur Salad
Ingredients
- ¾ cup bulgur
- ½ tsp. sea salt
- 1 cup boiling water
- 1 can cooked chickpeas, drained
- 2 medium cucumbers, diced
- 1 medium bell pepper, diced
- ¼ medium red onion, diced
- ¼ cup chopped parsley
- ¼ cup chopped chives
For the Dressing
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 large garlic clove, minced
- ¾ tsp. sea salt
- ½ tsp. cumin
- ¼ tsp. pepper
Instructions
- Place bulgur into a bowl and add salt. Pour boiling water over it and wrap it with a saran wrap. Let it sit for about 25-30 minutes.
- In the meantime, make the dressing by shaking all of the dressing ingredients in a small jar.
- Fluff the bulgur with a fork and transfer it into a large mixing bowl. Add cucumbers, pepper, onion, parsley, and chives.
- Pour the dressing on top and stir well. Serve.
Notes
Helpful tips
- Use canned chickpeas as a faster option. If you're running low on time, cooked canned chickpeas can be a great choice. You might notice a bit of a texture variance but it's still going to have wonderful flavor.
- Allow it to chill in the fridge. If you can give it a little bit of time to chill in the fridge, the flavors and ingredients will create even more delicious tastes. Cover it with saran wrap or even a lid before adding to the fridge.
- Cut the veggies into bite-sized pieces. It's important to keep the consistency of the chopped vegetables in line with the consistency of the rest of the salad. I like to chop them into bite-sized pieces so that they're in line with the rest of the dish.
Recipe variations
- Change up the vegetables. Not only does changing up the veggies add in different tastes but it also adds in different color combinations, too. You can easily use whatever veggies are in season in your area as well.
- Try out new herbs. The best part about this dish is that it is really forgiving to new flavors and additions. This means that you can try out new herbs and ingredients to see what you think.
THIS IS SOOOO GOOD! Going to be a go-to very often! Thank you!
Thank you so much! It means a lot to me!
This sounds healthy and delicious. I may add a little tomato and less red bell pepper. Can't wait to try it. Thank you
Yay! Thanks, Dawn!