Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon & Dill

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With fresh herbs, chopped vegetables and chickpeas, this Middle Eastern-style bulgur salad is like a bulked-up tabbouleh.

Made with nutty bulgur, fresh herbs, chopped vegetables, and buttery chickpeas, this Middle Eastern-style salad is like a bulked-up tabbouleh. I like to make it over the weekend and keep it in the fridge all week long for healthy lunches.

What you’ll need to make bulgur salad

Bulgur is a chewy and nutty-tasting grain made from whole wheat kernels that have been parboiled, dried and cracked. In addition to being delicious, it’s super healthy — high in fiber and protein, rich in vitamins and minerals, and low in fat and calories. You can find it in most supermarkets near the pasta, rice, or hot cereal, and many stores also carry it in the bulk bins.

Step-by-Step Instructions

To begin, in a medium bowl, combine the bulgur bowl and 1/2 teaspoon salt.

Pour 1-1/4 cups boiling water over top and cover the bowl with plastic wrap.

Let the bulgur steam for 30 minutes, or until all of the water is absorbed.

While the bulgur soaks, prepare the vegetables and herbs.

I like to soak the red onions in cold water to remove the raw onion taste. This is totally optional — if you like raw onions, skip this step.

Once the chopped onion has soaked, drain thoroughly.

In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt.

Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas.

Toss well, then taste and adjust seasoning if necessary.

Chill until ready to serve or up to two days. Serve cold or room temperature.

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