Bulgur Salad with Chickpeas and Vegetables | Bulgur Salad Recipe

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is gluten-free and high in protein, while rice is often less expensive.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame is a protein-rich alternative, while canned beans are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is often more economical.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion adds freshness, while yellow onion is widely available and less costly.

Soak bulgur wheat in 1/3 cup water for a short period.

Cook bulgur wheat in 1/2 cup water until tender, following package instructions.

Prepare chickpeas by soaking dried chickpeas for 12 hours and pressure cooking for 4 whistles, or use canned chickpeas drained and rinsed.

Dice cucumber, chop green apple, bell pepper, tomato, onion, and spring onion.

Chop fresh parsley.

In a large bowl, combine cooked bulgur, chickpeas, cucumber, green apple, bell pepper, tomato, onion, spring onion, and parsley.

In a small bowl, whisk together olive oil, lemon juice, oregano, salt, pepper powder, mustard powder, and minced garlic.

Pour dressing over the salad and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary