Bulgur Salad
This easy Bulgur Chickpea Salad is the perfect summer recipe ... it's loaded with veggies and super scrumptious!
Servings: 6 servings
Calories: 375kcal
Ingredients
For Bulgur:
- ½ cup bulgur
- ¾ cup boiling water
For Broccoli:
- 2 large heads broccoli, chopped (about 1 pound 10 ounces / 741 grams)
- 2 tablespoons extra virgin olive oil
- salt and pepper
For Dressing:
- ⅓ cup tahini
- 3 tablespoons lemon juice
- 1 large clove garlic, minced
- 1 teaspoon kosher salt
- pepper
For Salad:
- 2 (15.5 ounce / 283 gram) cans chickpeas, drained and rinsed
- 2 cups grape tomatoes, halved (10 ounces / 283 grams)
- 1 English cucumber, quartered and sliced
- ⅓ cup halved Kalamata olives
- 4 green onions, thinly sliced
- large handful fresh basil leaves, thinly sliced
Instructions
Prepare Bulgur:
- Add bulgur and a pinch of salt to a heatproof jar (such as a mason jar) or bowl with lid. Stir in boiling water, then cover tightly.
- Set aside for about 30 minutes, or until bulgur is tender but chewy.
- Drain bulgur in a fine mesh strainer, if necessary, before combining with other ingredients.
Prepare Broccoli:
- Preheat oven to 450 degrees.
- While bulgur steams, place broccoli on a large sheet pan. Toss with oil and season generously with salt and pepper.
- Roast broccoli until tender-crisp and lightly browned in spots.
Prepare Dressing:
- While bulgur steams and broccoli roasts, stir together tahini, lemon juice, garlic, 1 teaspoon salt, and a few grinds pepper in a medium bowl.
- Mix in just enough water—1 tablespoon (or less) at a time—to reach a drizzling consistency (about 2 to 3 tablespoons total).
Prepare Salad:
- Combine bulgur, chickpeas, and tahini dressing in a large bowl. Mix well.
- Stir in broccoli, tomatoes, cucumber, olives, green onions, and basil.
- Taste and season with additional salt, if necessary.
- Serve immediately or refrigerate until ready to eat. Enjoy!
Notes
This recipe serves about 4 to 6 people as a main course salad, more as a side dish. Calories are based on 6 servings.
Bulgur can also be cooked on the stove, and it's a little faster, too. To do so, combine ¾ cup water, ½ cup bulgur, and a pinch of salt in a medium pot. Bring to a boil, then reduce heat to low and cover the pot. Cook for 10 minutes or until water is absorbed and bulgur is tender. Turn off heat and let bulgur rest for 10 more minutes (covered).
Check out the info before this recipe card for helpful tips, step by step photos, recipe variations, and more!
Nutrition
Calories: 375kcal
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