📋 Bulgur Chickpea Salad

This bulgur chickpea salad has a lovely creamy yogurt and fresh herb dressing, and combined with all the fresh ingredients it makes such a nutritious, filling dish.

Course Lunch

Cuisine Middle Eastern

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 289kcal

Author Neil

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

Metric - US Customary

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

For meat lovers, this salad goes well with lamb skewers.

Nutrition