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Bulgur Salad with Chickpeas and Mediterranean Flavors

This Bulgur Salad with Chickpeas and Mediterranean Flavors is a refreshing and nutritious dish that's perfect for a light lunch or side dish. Packed with protein-rich chickpeas, flavorful herbs, and tangy feta cheese, it's a satisfying and delicious meal option.
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Prep Time 15 minutes
Cook Time 15 minutes
Cuisine Mediterranean
Servings 4
Calories 380 kcal

Equipment

  • 1 Medium saucepan for cooking bulgur wheat
  • 1 Large mixing bowl for combining salad ingredients
  • 1 Small bowl for whisking dressing
  • 1 Knife and cutting board for dicing vegetables
  • Measuring cups and spoons for measuring ingredients
  • Serving bowls or plates

Ingredients
  

  • 1 cup bulgur wheat
  • 2 cups water or vegetable broth
  • 1 can 15 ounces chickpeas, drained and rinsed
  • 1 cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • In a medium saucepan, combine the bulgur wheat and water or vegetable broth. Bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the bulgur is tender and the liquid is absorbed. Remove from heat and let it cool slightly.
  • In a large mixing bowl, combine the cooked bulgur wheat, chickpeas, diced cucumber, halved cherry tomatoes, chopped parsley, chopped mint, and crumbled feta cheese.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the dressing.
  • Pour the dressing over the bulgur mixture and toss until everything is evenly coated.
  • Taste and adjust seasoning if necessary.
  • Serve the bulgur salad in individual bowls or plates.
  • Garnish with additional parsley, mint, and feta cheese if desired.

Notes

  1. You can add other vegetables such as red onion, bell peppers, or olives for additional flavor and texture.
  2. For a vegan version, omit the feta cheese or use a dairy-free alternative.
  3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.