Bulgur chickpea salad has a lovely creamy yogurt and fresh herb dressing. Combined with all the fresh ingredients it makes such a nutritious, filling dish.
So Folks, I’m tentatively venturing back out into salad territory here with this delicious Middle Eastern style bulgur chickpea salad.
You know it actually hit double digits (10 degrees) temperature wise here yesterday.
So maybe this perfect lunch (or dinner) salad is willing that temperature upwards!
Anyway, whatever the time of year I think you're going to love this bulgur salad.
If you like tabbouleh you'll find this bulgur chickpea salad is similar but with the addition of chickpeas and a creamy yogurt and fresh herb dressing to make it even more delicious!
U.K. readers you’ll find bulgur wheat in most of our mainstream supermarkets in the wholefood section. 🙂
Gluten free friends, please just replace the bulgur wheat with quinoa.
It’s perfectly versatile that way.
I just chose bulgur wheat because I had it left over in my cupboard and sometimes I feel that it’s a bit more “substantial” when you’re hungry.
Not to say that there’s anything wrong with quinoa, I just liked this recipe better with bulgur wheat!
I’ll stop before I dig myself any deeper into the hole with all you quinoa lovers!
This healthy bulgur chickpea salad is ideal for packed lunches and keeps in the fridge for 2 – 3 days.
Jump to:
Ingredients
- Bulgur Wheat - as mentioned above to make this Gluten-free just replace the bulgur wheat with quinoa.
- Vegetable Stock - use a good quality stock to cook the bulgur wheat in. You can use chicken stock if you're not a vegetarian.
- Chickpeas - you can substitute with other cooked beans like white beans.
- Cherry tomatoes - these add a real sweetness to the recipe. You could just use ordinary salad tomatoes.
- Red Bell Pepper - substitute with any kind of peppers.
- Red Onion - gives a lovely sharp tangy taste to the recipe. You can also use an ordinary onion but it won't have the same taste.
- Spring Onions / Scallions - you can leave these out if you want to.
- 0% Fat Greek Yogurt - you can use plain if you want to.
- Flat Leaf Parsley - only use freshly chopped.
- Mint - only use freshly chopped.
- Dijon Mustard - you could use any kind of mustard you like to give the dressing an different kick.
- Lemon Juice - freshly squeezed lemon juice is best. But if you can't get that you can use bottled lemon juice.
See recipe card for quantities.
Step By Step Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this bulgur wheat salad recipe:
- Make the creamy yogurt dressing.
- Cook the bulgur wheat using the vegetable stock in a saucepan, drain and cool.
- Place cooled bulgur in a salad bowl and combine with the chickpeas and the rest of the salad ingredients.
- Stir in the creamy yogurt dressing, coating all of the salad.
- Serve the salad in bowls on top of salad leaves of your own choice. We like herb salad leaves as they go well with the dressing.
Equipment
For this Bulgur Salad You May Need……
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FAQ's
What Is Bulgur?
Bulgur is made from cracked whole grain wheat berries that are then partially cooked and then dried before they are packaged. This makes it easier to cook more quickly.
How Many Calories Are In A Bulgur Wheat Salad?
There are 289 calories in this bulgur wheat salad.
How Long Can You Keep Bulgur Salad In The Fridge?
You can keep this bulgur salad in an airtight container in the fridge for 2 - 3 days.
What To Serve With Bulgur Salad?
We like to eat this as suggested as a lunch or dinner on it's own. But you could also serve this in wraps. It's also ideal as a BBQ side or with fish too.
Can You Freeze Bulgur Salad?
No I do not recommend freezing bulgur wheat salad.
Other Popular Salad Recipes You Might Also Like
📋 Bulgur Chickpea Salad Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
For the Salad:-
- 100 g bulgur wheat
- 300 ml vegetable stock
- 400 g can chickpeas , rinsed and drained
- 80 g cherry tomatoes , quartered
- 1 red bell pepper cut into thin strips
- 1 red onion , thinly sliced
- 4 spring onions topped and tailed and cut into thin strips
For the creamy yogurt and fresh herb dressing:-
- 150 g Greek style yogurt 0% fat
- 1 tablespoon freshly chopped flat leaf parsley
- 1 tablespoon freshly chopped mint
- ½ teaspoon Dijon mustard
- ½ teaspoon lemon juice
Instructions
- Make the creamy yogurt dressing by combining all the ingredients in a bowl and then refrigerating.
- Put the bulgur wheat and vegetable stock in a saucepan, turn on the heat and allow to simmer for approximately 15 minutes until all the stock is absorbed. Then drain any excess liquid and allow to cool.
- Once the bulgur wheat has cooled, place it in a salad bowl and combine it with the chickpeas and the rest of the salad ingredients.
- Stir in the creamy yogurt dressing, making sure all the salad is coated.
- Serve the salad in bowls on top of salad leaves of your own choice. We like herb salad as it goes with the dressing.
Notes
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this bulgur chickpea salad recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
CARLA
you had this woman at PACKING IN LUNCHES.
it may be time for me to finally try BULGAR
neil@neilshealthymeals.com
Thanks Carla ๐ It really is worth trying! I've often found myself willing lunchtime forward when I know I've this to look forward to!
Leanne Richardson
Looks GREAT! Can't wait to try it. Thanks
neil@neilshealthymeals.com
Thanks Leanne! I hope you do get a chance to try it, let me know how it goes if you do. I love feedback. ๐
Susie @ SuzLyfe
Well, you know I love me some bulghur....
I can't wait for pics from your field trip!!!
neil@neilshealthymeals.com
Hey Susie, I thought you would like it! ๐
Yeah, I'm really hoping Liam and I can get some cool mountaineering pics this Saturday. Keep your fingers crossed that we manage to get out and get a day where I'm not photographing clouds and being in a blizzard. ๐
Jennifer F
I'll admit to never having made anything with bulgar . . . . this may be the recipe to get me to try! Looks great
neil@neilshealthymeals.com
Hey Jennifer, thank you for your comment. I hope you do get a chance to try out the recipe. ๐
As I mentioned in the recipe, I just feel sometimes that Bulgar Wheat is more "substantial" and filling than quinoa or couscous sometimes!
Meg @MegBollenback.com
I have had a bag of bulgur sitting in my cabinet for over two months now because I bought it on a whim but never knew what to do with it. I think you've solved my question of where to start with it - thanks for the recipe! Love it as a lunch idea.
neil@neilshealthymeals.com
I'm glad that I've given you inspiration to use that bulgur Meg. ๐
I also use it in my https://neilshealthymeals.com/cajun-spiced-oven-baked-chicken/ recipe too, if you are looking to use it as a suggestion for a mains. ๐
Shashi at RunninSrilankan
That dressing is so fascinating and refreshing - I don't think I've ever had a dressing with mint, parsley and mustard - I am so intrigued! I love chickpeas - and with the bulgur and that wonderful dressing - this indeed sounds like a satisfying lunch!
On a weather note - today was our first dip into single digits! It's bone chilling cold - here's hoping y'all thaw out soon!
neil@neilshealthymeals.com
Thanks Shashi, it's an unusual dressing but very healthy and it just seems to compliment this dish so well.
Sounds cold where you are. Here too again! I may have jinxed any signs of warm weather for a while with this salad recipe! ๐
Erin@BeetsPerMinute
Hi Neil! This salad sounds (and looks) so good - I will have to give it a bash! I'm moving to Glasgow in a few weeks. My husband is Scottish (I live in the US.) Looking forward to milder temps then what we've got in New England these days! ๐
neil@neilshealthymeals.com
Hey there Erin! Thanks for dropping in and taking the time to comment, I'm glad you like my recipe! ๐
Wow! So you're coming to live here in Glasgow? Fantastic! I'm pretty sure you will love the place. Even with all the rain... ๐
Lorna Watkins
Hi Neil! I'm looking forward to trying out this recipe this summer when the weather gets warmer. It looks yummy!
Neil
Thank you Lorna, I hope you enjoy it! ๐