Thursday, February 28, 2013

Bulgur Salad with Chickpeas, Garden vegetables and fresh herbs

This salad will save your life on a hot summer's day. It will. Trust me!

Especially if you live in Florida and it is July or August. (I am in New Zealand now and it is neither July nor August, but I still remember good ol' too-hot-to-be-anywhere-near-the-kitchen Tallahassee in the summer)

How you ask?

1) No stove. (On a hot day this is reason enough)

2) Refreshing minty goodness.

Do I have your attention now?

Here goes!

Yield: 4 servings
Prep time: 15 minutes
Refrigeration: 30 minutes or longer

Bulgur Salad
Bulgur Salad with Chickpeas, Garden Vegetables and Fresh Herbs


Bulgur- 1 cup
Carrots- 3 (shredded)
Chickpeas- 1 can (drained and rinsed)
Red Bell Pepper - 1 (diced)
Parsley - 1/2 cup (chopped)
Mint- 1/2 cup (chopped)
Hot Water - 1.5 to 2 cups**
Lemon- 1 to 2
Olive oil- 2 tablespoons (Optional if you are cutting down on fat, but I love the flavor)
Salt and pepper to taste

This salad is extremely versatile, I like this combination of vegetables and herbs most to my taste.  You can add tomatoes and cucumbers too. You can also add more or less of any ingredient depending on what you have!

** I know what I said about no stoves, I use an electric kettle okay?!


1. Place the bulgur in a big bowl.
2. Pour the hot water over the bulgur, just enough to submerge the bulgur but not too much. Let this sit while you prep and chop the veggies and herbs
3. Add the chickpeas, carrots, red bell pepper and herbs in layers.

Bulgur Salad

4. Cover and refrigerate till completely cooled
5. Remove from the fridge and using a fork, fluff up the salad and combine with squeezed lemon, olive oil salt and pepper.

Bulgur Salad


Bulgur Salad


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