Bulgur Salad

Why You’ll Love This Recipe

This salad is a beautiful balance of textures and flavors. The bulgur is hearty yet fluffy, while the cucumbers and tomatoes add freshness. Chickpeas boost the protein and fiber, feta brings a salty creaminess, and pine nuts add crunch. It’s simple to prepare, versatile, and ideal for meal prep, potlucks, or light lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups vegetable broth
1-1/2 cups uncooked bulgur
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved cherry tomatoes
1 cup chopped cucumber
8 green onions, sliced
1 package (4 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted

Directions

1. In a medium saucepan, bring vegetable broth to a boil. Stir in bulgur, cover, and remove from heat. Let stand for 20–25 minutes, or until liquid is absorbed and bulgur is tender. Fluff with a fork and let cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, parsley, salt, and pepper.
3. In a large mixing bowl, combine cooled bulgur, chickpeas, cherry tomatoes, cucumber, and green onions.
4. Pour dressing over the salad and toss gently to combine.
5. Fold in feta cheese and toasted pine nuts.
6. Chill for at least 30 minutes before serving to allow flavors to meld.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 30 minutes
Total time: 1 hour 10 minutes

Variations

• Add chopped fresh mint or dill for extra herbal freshness.
• Replace chickpeas with cannellini beans or lentils.
• Swap pine nuts for walnuts, almonds, or sunflower seeds.
• Use lime juice instead of lemon for a slightly different citrus flavor.
• Add diced avocado or roasted red peppers for a richer twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s best served cold or at room temperature, no reheating is necessary. If making ahead, keep the pine nuts separate and add just before serving to maintain their crunch.

FAQs

What is bulgur?

Bulgur is a whole grain made from cracked wheat that has been parboiled, making it quick to cook and perfect for salads.

Can I use quinoa instead of bulgur?

Yes, quinoa works as a great gluten-free alternative while keeping the salad light and hearty.

Do I have to cook bulgur in broth?

No, you can cook it in water, but broth adds more flavor.

Can I make this salad vegan?

Yes, simply omit the feta or use a plant-based cheese alternative.

How do I toast pine nuts?

Toast them in a dry skillet over medium heat for 2–3 minutes, stirring often, until golden and fragrant.

Can I serve this salad warm?

Yes, it can be served warm right after mixing, but chilling helps the flavors blend better.

How far in advance can I prepare this salad?

You can make it up to 24 hours in advance. Just wait to add the pine nuts until serving.

What other vegetables work well in this salad?

Bell peppers, shredded carrots, or zucchini are great additions.

Can I use regular onions instead of green onions?

Yes, but they have a stronger flavor, so use less and slice thinly.

Is bulgur gluten-free?

No, bulgur is made from wheat. If you need a gluten-free option, substitute with quinoa or rice.

Conclusion

Bulgur Salad is a refreshing, nutrient-rich dish that highlights the best of Mediterranean flavors. With its combination of hearty grains, fresh vegetables, creamy feta, and crunchy pine nuts, it’s a versatile recipe that works as a side or a light main course. Easy to prepare and even better when made ahead, it’s a perfect addition to your weekly menu or any gathering.

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