If you’re looking for an easy and delicious summer recipe that’s as fresh and refreshing as it gets, then you have to try this Easy Bulgur Salad. It’s the perfect summer go-to.
You’d be crazy not to adore this salad made with healthy grains, fresh vegetables, and a simple lemon garlic dressing. It’s cold and refreshing, with juicy, crisp veggies that hit the spot on these hot summer days. The bulgur offers a scrumptious, hearty texture, making this salad a great weekday lunch or light dinner. I’ve even enjoyed it as a midday snack!
Instead of the usual lettuce salads, this one goes right to the flavor boosters. Crispy chopped cucumber. Pungent diced onion. Fresh chives and parsley. And snappy bell peppers. This dish is healthy, colorful, and absolutely delicious. You’ll want to make it again and again. Now let’s talk a little more about what you’ll be using to make this Bulgur Salad.
Video Tutorial
Main Ingredients
- Bulgur. Regular or light bulgur works here.
- Chickpeas. You can use fully cooked canned beans or cook them yourself.
- Cucumbers. English cucumbers are good, but any variety will do.
- Bell Pepper. Any color. Red is the sweetest.
- Onion. Red, yellow, or white can be used.
- Herbs. Parsley + chives. Or you can make it with dill or basil instead.
- The Dressing: Olive oil, Garlic, Lemon juice, Cumin powder, Salt, and Black pepper.
How to make this Bulgur Salad
1. In a bowl, add the bulgur and salt. Pour boiling water over them and cover the bowl with plastic wrap. Let sit for about 25 minutes.
2. While that is going on, place all of the dressing ingredients into a small lidded jar and shake vigorously to combine.
3. Fluff the bulgur with a fork and then place it in a large mixing bowl. Add the cucumbers, onion, bell pepper, parsley, and chives.
4. Pour the dressing over everything and stir well to combine. Serve.
Tips for the best Bulgur Salad
- Cut the vegetables into similar bite-sized pieces. As you chop the vegetables, remember to keep them to a consistent size that is similar to the other ingredients. Bite-sized pieces work best.
- Save time with canned chickpeas. Using canned chickpeas that are already cooked will save you time. Cooking your own can take hours and the canned ones are generally more tender, so I suggest going that route.
- Let your Bulgur Salad chill in the fridge. Once you’ve prepared your salad, let it chill in the fridge for a little bit so the flavors can marry and develop. Just place some plastic wrap over the top and refrigerate for an hour before serving. It will be cool and refreshing when it comes out.
- Combine the dressing separately. When you add the dressing ingredients to the salad individually, you get an uneven distribution. I suggest mixing them in a separate container and then adding them as one. You get the added bonus of storing any extra for another salad in the future.
Variations to this Recipe
- Substitute other dressings. This versatile salad is also great with dressings like balsamic vinaigrette, ranch, oil and red wine vinegar, Russian, and Italian.
- Use different veggies. You can also make this salad with any seasonal vegetables you come across, including banana peppers, olives, scallions, shallots, carrots, celery, or zucchini.
- Add some other proteins. Make this an even more filling dish with the addition of diced chicken breast, ahi tuna slices, flank steak, crab meat, fried tofu, or grilled shrimp.
- Substitute grains. Besides bulgur, you can also make this salad with quinoa, rice, sorghum, millet, or farro. It will have slightly different flavors, textures, and health benefits, but they will all make for a great salad.
How to store it
You can store any leftover Bulgur Salad in an airtight or covered container in the refrigerator for up to 3 days. The salad may get soggy as it sits in the dressing, so eating it sooner is always better.
How to Serve this with
- As is. This salad is satisfying enough to be enjoyed all on its own. Add some toasted garlic bread for a tasty finish.
- Proteins. Use this salad as an appetizer before serving your main course such as these Copycat Chipotle Sofritas, Healthy Cod Fish Skillet, and Roasted Pepper Chicken Breast.
- Pasta. Serve this dish with your favorite pasta. Or try it with this One-Pot Pasta with Spinach, Angel Hair Pasta, and Easy Broccoli Pasta.
- Soup. Pair your Bulgur Salad with some Moroccan Chickpea Soup, Red Lentil Soup, or Turkey Cabbage Soup.
This Quick and Tasty Bulgur Salad is refreshing and simple. It’s just the recipe you want to be serving during the summer months. With lots of versatility for whatever is in season, you can’t help but love it. Enjoy!
More tasty salad recipes:
- Refreshing Cucumber Salad
- Mediterranean Chickpea Salad
- Cucumber Tomato Feta Salad
- Jennifer Aniston Salad
- Chickpea Salad
- Iceberg Lettuce Salad
Easy Bulgur Salad
Ingredients
- ¾ cup bulgur
- ½ tsp. sea salt
- 1 cup boiling water
- 2 medium cucumbers, diced
- 1 medium bell pepper, diced
- ¼ medium red onion, diced
- ¼ cup chopped parsley
- ¼ cup chopped chives
For the Dressing
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 large garlic clove, minced
- ½ tsp. cumin powder
- ¾ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- In a bowl, add the bulgur and salt. Pour boiling water over them and cover the bowl with plastic wrap. Let sit for about 25 minutes.
- While that is going on, place all of the dressing ingredients into a small lidded jar and shake vigorously to combine.
- Fluff the bulgur with a fork and then place it in a large mixing bowl. Add the cucumbers, onion, bell pepper, parsley, and chives.
- Pour the dressing over everything and stir well to combine. Serve.
Notes
Variations to this Recipe
- Substitute other dressings. This versatile salad is also great with dressings like balsamic vinaigrette, ranch, oil and red wine vinegar, Russian, and Italian.
- Use different veggies. You can also make this salad with any seasonal vegetables you come across, including banana peppers, olives, scallions, shallots, carrots, celery, or zucchini.
- Add some other proteins. Make this an even more filling dish with the addition of diced chicken breast, ahi tuna slices, flank steak, crab meat, fried tofu, or grilled shrimp.
- Substitute grains. Besides bulgur, you can also make this salad with quinoa, rice, sorghum, millet, or farro. It will have slightly different flavors, textures, and health benefits, but they will all make for a great salad.
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