Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon and Dill

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With fresh herbs, chopped vegetables and chickpeas, this Middle Eastern-style bulgur salad is like a bulked-up tabbouleh.

bulgur salad

Made with bulgur, fresh herbs, chopped vegetables, and buttery chickpeas, this Middle Eastern-style salad is like a bulked-up tabbouleh. I like to make it over the weekend and keep it in the fridge all week long for healthy lunches.

What you’ll need to make bulgur salad

If you’re unfamiliar with bulgur, it’s a chewy and nutty-tasting Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and cracked. In addition to being delicious, it’s super healthy — high in fiber and protein, rich in vitamins and minerals and low in fat and calories. You can find it in most supermarkets near the pasta, rice or hot cereal, and some stores (like Whole Foods) also carry it in bulk bins.

How to make it

To begin, prepare the bulgur. Since it’s already partially cooked, all you have to do is place it in a bowl with boiling water, cover it with plastic wrap and let it steam for 30 minutes, or until all of the water is absorbed.

In the meantime, prepare the vegetables and herbs.

I like to soak the red onions in cold water to remove the raw onion taste. This is totally optional — if you like raw onions, skip this step.

Fluff up the cooked bulgur with a fork…

Then combine it with the vegetables, herbs, chickpeas, and spices.

Add the freshly squeezed lemon juice and olive oil.

Then toss to combine, season to taste and serve.

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Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill

With fresh herbs, chopped vegetables and chickpeas, this Middle Eastern-style bulgur salad is like a bulked-up tabbouleh.

Servings: 4-6 as a side dish (2-3 as a main course)
Total Time: 40 Minutes

Ingredients

  • 1 cup bulgur or light bulgur
  • 1-1/2 teaspoons salt, divided
  • 1/3 cup diced red onion
  • 1 red bell pepper, diced
  • 1 small English (or hothouse) cucumber, seeded and diced
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh parsley
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice, from 1-2 lemons
  • 1/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
  • 1 large garlic clove, finely minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon sugar

Instructions

  1. Bring a kettle of water to a boil. Place the bulgur in a large bowl with 1/2 teaspoon salt and 1-1/4 cups boiling water. Cover the bowl tightly with saran wrap and let sit for 25-30 minutes, or until all of the water is absorbed.
  2. Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the taste of raw onions.) Combine the cooked bulgur with the red onions, remaining teaspoon of salt (I know it seems like a lot but the salad is bland without it) and all of the other ingredients. Season to taste with more salt, pepper, sugar or lemon if desired. Serve cold.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 336
  • Fat: 15g
  • Saturated fat: 2g
  • Carbohydrates: 46g
  • Sugar: 7g
  • Fiber: 11g
  • Protein: 9g
  • Sodium: 1085mg
  • Cholesterol: 0mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I have made this before, and everyone loves it. It is healthy and refreshing with the lemon/oil dressing is perfect. A wonderful salad for a mid-eastern luncheon! Actually added tomatoes because I had home grown available and couldn’t resist using them.

    Thanks, Jen.

    Susan

    • — Susan Rittenberg on July 17, 2019
    • Reply
  • Tastes great! Used scallions because the red onion at the store didn’t look good. Nice vegan dish for lunch or side. I also forgot the cumin, but maybe I’ll add to what I didn’t eat already!

    • — Emilie on July 14, 2019
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  • Wonderful salad for a July evening. Fresh, crunchy, tasty.

    • — mary lew on July 12, 2019
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    • Recipe looks delicious! Added to my list to try.
      Question: how long will the salad keep in the fridge for?

      Thanks!

      • — Yasmin Ali on August 3, 2019
      • Reply
      • Hi Yasmin, it should keep nicely in the fridge for 3 – 4 days. Hope you [email protected]

        • — Jenn on August 3, 2019
        • Reply
  • What size bulgar did you use for that salad?

    • — mary coughlin on July 10, 2019
    • Reply
    • Hi Mary, I haven’t made this recipe in a while, but I believe I used #2 which is medium. Hope you enjoy the salad if you make it!

      • — Jenn on July 10, 2019
      • Reply
  • Such fresh flavour. An amazingly quick and tasty salad! I have made the recipe for a meal with the chick peas and have omitted the chick peas when I serve as a side dish with falafel.

    • — Elizabeth on April 15, 2019
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  • I had a great Aunt who introduced me to bulgur when I was a kid and I never looked back. And I don’t mean that in a positive way! I forgot about it as quickly as I could! Fast forward many moons and it, along with so many other grains, are the darlings of many a health-conscious cook’s repertoire and are just plain EVERYWHERE.

    So when I first saw the recipe, it read deliciously and I figured, eh, a few decades have passed, maybe I should give the ol’ bulgur another shot? Like with many of Jenn’s recipes, I was very glad I did.

    Here’s the thing though, at I rarely use garlic and onion when i cook. And yes, I am 100% sure that it sets my great Aunt spinning in her grave. (Along with the rest of the many matriarchs of my extended Italian family who have passed on as well!) It is plainly and simply (and sadly!) just as some killjoy once perfectly phrased it, I love them but they don’t love me.

    Newsflash: no one whom I have ever made this for missed them (if I told them about leaving them out), or suggested they should be added (if I didn’t.) The fresh, bright taste of the lemon juice, sweetness of the red pepper, slight nuttiness of the chichi beans, and the deliciousness of the fresh dill and parsley, when considered with all the different textures in play, make this an absolute winner for every summer cookout. (Particularly the ones where you know that there may be a few non-meat eaters in attendance.)

    So leave the garlic and onion in the recipe, or leave them out and see what you think. But I do have one request, whatever you do, just don’t tell the kids the salad has something called bulgur in it!

    • — Mark from Potomac, MD on April 13, 2019
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  • This recipe is amazing! So incredibly fresh and easy. I’ve made it as a main and as a side – both great. I like to mix in a bit of Greek yogurt or tzatziki sometimes to add a bit of creaminess.

    • — Lisa on April 12, 2019
    • Reply
  • I love your recipes! I was looking for something to use up some barley that I had in the pantry (from your wonderful Beef and Barley Soup) and I came across this recipe. I prepared the barley and rinsed off the gooey starch before tossing it with the rest of the ingredients. It is amazing!

    • — SuzyQ on January 8, 2019
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  • I made this delicious salad a few months ago. It came together very quickly , was satisfying with bright MEditerranean flavors and tasted even better the next day.
    I recommend it as a side to the chicken kebabs.

    • — Ms. Milagros Vazquez on December 20, 2018
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  • best salad ever! I love it! Thanks so much!

    • — Daffydil on October 9, 2018
    • Reply
  • I made this recipe last week, it is simply amazing! A while ago I bought a delicious salad from a deli supermarket, and I really wanted to recreate it at home for home and packed lunch.
    So I’m glad when I went to check to your website I could find this recipe that was the same flavour profile! So I made this recipe as a “Salad Bowl” adding small portions on sid of the bowl/container the following: your bulgar salad and dressing (omitting the chickpeas but otherwise everything as mentioned in your recipe), a couple of falafels, hummus, feta cheese, cherry tomatoes and arugula salad leaves ~ it’s flavourful, hearty and satisfying, nutritious and delicious, and quick and easy! Thank you Jenn!

    • — Kate on October 4, 2018
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  • I followed the recipe but substituted New Mexico green chilies. It gave the salad a bit more bunch. My whole family loved it.

    • — Linda Scott on October 4, 2018
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  • I was wondering if black beans can be substituted for chickpeas. Have already got falafel and hummus on menu list for my upcoming dinner party.

    • — San on October 4, 2018
    • Reply
    • Sure, San, that would be fine. Enjoy!

      • — Jenn on October 4, 2018
      • Reply
  • I have been cooking/baking nearly exclusively from this website for the past few months. Everything is good! I like this salad a lot, but did add some crumpled feta for a little extra depth in the flavor. Thanks for the great recipes, Jenn!

    • — Kristiana on August 26, 2018
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  • Too salty! Start with 1/2 teaspoon and add if you think it needs it. Everyone has different tastes. You can always add, but you can’t remove. Otherwise, I love this recipe!

    • — Doreen on August 20, 2018
    • Reply
  • I would like to serve this as a side salad to eight people. Would I need to double the recipe, including the dressing?

    • — Barbara on July 26, 2018
    • Reply
    • Hi Barbara, I’d either make 1.5 to 2 times the recipe. If you double it, you may have leftovers, but it keeps nicely in the fridge for several days.

      • — Jenn on July 26, 2018
      • Reply
  • Wonderful summer meal. Actually anytime of the year, but I adore it in the summer as I don’t need to heat up the house with any stove top or oven cooking. Sometimes I make a green lettuce ‘bowl’ to serve it in. More veggies for my boys.

    • — Debbie Hudson on July 12, 2018
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  • Unbelievably delicious exactly as written. Yes, regarding the amount of salt. My husband who never likes these kinds of salads loved it. Thank you!

    • — Haika on June 30, 2018
    • Reply
  • Delicious. Needed more lemon and extra red pepper for crunch. Great for summer. Thanks.

    • — Justine on June 7, 2018
    • Reply
  • Can I replace the bulgur with quinoa? I would love to bring this dish to a picnic, but the host needs gluten free. If so, what adjustments would be needed?

    • — Tracy on June 2, 2018
    • Reply
    • Definitely (and no adjustments needed). Enjoy!

      • — Jenn on June 2, 2018
      • Reply
  • This is so delicious. I have to say I’ve made about 5 recipes from your site and not one is bad. I love that the ingredients are things I either have on hand or easily acquired. I’ve been in a cooking funk and your recipes always give me something good to make. Thank you.

    • — Janie Jackson on May 31, 2018
    • Reply
  • Hi Jenn.. love this salad but I’m up in the Outer Banks with limited products. I only see Red Mills red bulgur. Can I use that? On the bag it’s 2 c water to 1 cup bulgar for basic cooking. At home I get mine from Sprouts. Thank you!

    • — Pam K on May 30, 2018
    • Reply
    • Yes, I think that should work; just make sure to follow the cooking instructions on the package. Enjoy!

      • — Jenn on May 30, 2018
      • Reply
    • I find red bulgur expands more so regular bulgur so you might want to decrease the amount of red bulgur to either half a cup or 3/4 cup.

      • — Jie Zong on January 30, 2019
      • Reply
  • First recipe from here and mostly loved it. Fresh and healthy! Followed it to the tee and it was too acidic for me, so next time will use less lemon. Thought about adding feta, but recipe is rich enough without it.

    • — Molly on May 7, 2018
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  • Gorgeous. I made it exactly as it says and it tasted lovely and fresh with lots of flavour. Will be making it often now.

    • — Eileen Holt on March 11, 2018
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  • Amazing! My husband was skeptical but after one bite couldn’t stop eating it. The dill really makes this special. For leftovers the next day we put Jenn’s hummus (So delicious.. I won’t ever go back to store bought) inside whole wheat pita bread, topped with turkey meatballs, and finished with this salad on top. YUM!

    • — Shami on March 2, 2018
    • Reply
  • This is salad is delicious and makes a perfect light lunch all by itself. A great way to introduce bulgur into your diet. Soaking the red onion really works! The seasoning is just right. Thanks Jenn 😊

    • — C. on March 2, 2018
    • Reply
  • I have made this salad several times the flavor is terrific. I added halved grape tomatoes instead of red pepper, some feta cheese and black olives because I just love them. I have also made this recipe exactly as printed and it is really just perfect.

    • — Trudy Black on March 2, 2018
    • Reply
  • What can be used in place of the dill? I am not a fan of dill – to put it mildly!

    • — Karen J on January 25, 2018
    • Reply
    • Hi Karen, I’d suggest either tarragon or parsley in place of the dill. Hope you enjoy!

      • — Jenn on January 25, 2018
      • Reply
  • I have not made this yet – wondering if it would be good with grilled lamb chops?

    • — Cathy on November 11, 2017
    • Reply
    • I think grilled lamb chops would pair nicely!

      • — Jenn on November 11, 2017
      • Reply
  • Love this recipe. It’s so easy and has wonderful flavors. I have made this several times and modified based on preference and/or ingredients already in my kitchen. I omit the sugar in every instance, use 2 red bell peppers, either cook the onions or omit. Latest version had the following modifications: grilled onions, 2 red bell peppers, 1/4-1/3 cup of dill, cannellini beans, 3 Tbsp of olive oil and no sugar; it turned out great.

    • — Dana G on October 1, 2017
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  • OMG!! Perfection!! I made this for a BBQ party as a side dish on a very hot day. It was so unbelievably delicious!! It also is great for a party when it is sitting out for a while. Next time, I will use a little less olive oil – just my taste. Also, I could not find fresh dill so used dried (so used much less) and it was fine. Another recipe to add to my normal rotation. Excellent!

  • I love this salad during the summer and I love it even more during the winter dreaming of summer!!! I use farro instead of bulgur as I prefer the “chew” of farro. Easy to prepare and keeps well in the fridge! I make it on the weekend-serve it to my family with dinner-and then I snack on it all week! I will also add leftover cooked chicken to make it a quick and healthy lunch! Thanks Jenn!

    • Brilliant idea! Been making this salad for a long time and never thought of using farro, I will try that next time!

      • — Joelle on March 23, 2018
      • Reply
  • Absolutely loved this salad. Made a double batch so my daughter could bring some for lunch the next day.

  • Love the flavor of this salad! I’ve made it a few times with some variations. I used quinoa and it turned out great! I loved the leftovers, the flavor was even better the next day. I also served it over some greens the next day to make it go a little further, because everyone wanted the leftovers! I like to add a little sambal oelek (3/4 tsp) just to give it one more layer of flavor. Yummy!

  • What could be used in place of the bulgar to make this gluten free?

    • Hi Teres, you could replace the bulgur with brown rice or quinoa. Enjoy!

  • I made this a few times this summer and it was consistently good. I found that, for me, it didn’t keep well as a leftover. That won’t prevent me from making it again though, I’ll just cut the recipe in half next time 🙂

  • Hi Jenn!
    Thank you for all your lovely lovely recipes. Plan on making this and wanted to know if I can use ground dill spice cause I don’t have fresh. If so: how much should I use? Thanks!

    • Hi Sarah, Glad you like the recipes! Yes, you can use dried dill here- up to about 2.5 Tbsp. Hope you enjoy!

  • I love this salad. The dressing is very subtle. I make it with quinoa.

  • I strongly recommend doing an emulsion with those herbs, oil, and lemon. Didn’t even try the original instructions of just pouring everything in. Great results. Switched sugar to honey. Added cayenne. Finished with crunchy salt and/or capers.

  • It’s edible but definitely not a keeper. The taste of lemon and cumin is overpowering. Won’t be making it again.

  • Didn’t have bulgur so substituted with spelt. Delicious summer salad.

  • Excellent combination of ingredients. Very refreshing salad! We made this several times last summer.

  • This is a lovely recipe. It is easy to make, refreshing and quite a substantial meal on its own.

  • Do you think this would work with cooked millet instead of bulgur?

  • This is my “go to salad” for any and all occassions from home dinners to banquets and showers. I’ve given this recipe to so many that I’ve learned to make copies ahead of time. Best Salad EVER!

  • I found this recipe last year and it is now a family favourite- no changes to the recipe as it is great. Never had bulgar wheat before this we now have a large bag in store ready for that summer-fresh flavour all year round.

  • Really delicious salad which I haven’t been able to stop eating!

  • This is my favorite salad of yours, so far…have enjoyed them all but this tops them…I used quinoa instead of bulgar…my whole family is enjoying this!! It does keep well…

    • — Wendy G Schoenburg
    • Reply
  • Hi can I make this in advance or will it get soggy?

    • Danielle, you can definitely make this in advance!

  • I really think this bulgur salad is absolutely delicious. Made a few small changes to suit our personal tastes and find it to be a really wonderful and well thought out recipe.

    • — Peter Hesse, CEC
    • Reply
  • Can u substitute couscous for bulgur

    • Sure, I think that would work well.

  • This salad is great to have on hand year-round. It’s delicious! I sometimes reduce the oil, but otherwise stick to instructions. Love this as my go-to for lunch main or as side with soup. Also perfect to bring to cookouts as a nice non-mayo salad.

  • I have made this salad several times over the summer and served it with grilled foods. We have it as a side dish for dinner and then I take it for lunch to work. All the ingredients work so well together and the dressing is so bright and flavorful. I will make this year round.

  • Made this dish for main course of rotisserie chicken from Costco. I also cut the cumin & sugar down to 3/4 tsp. This dish was AMAZINGLY!!!! As you know the Costco chicken can taste very rich. The lemony fresh herby taste of this salad was complimentary to the chicken. The textures were so satisfying. I was concerned about the amount of dill, but it worked really well. My husband isn’t a fan of lemony salads, but per all of the ‘once upon a Chef’s’ recipes, it was so well balanced & fresh tasting. Cooking the bulgur as directed was the EASIEST part of the recipe. While I chopped everything up, the bulgur was absorbing the water. When I was done measuring all the rest of the ingredients, the bulgur was ready to add. The main difference I made in following the directions was making the dressing in a separate bowl with olive oil, lemon juice, cumin, pepper, sugar, salt & garlic. This way I was able to ensure even distribution when I added it to the rest of the ingredients. This is a very filling side dish. Any leftovers can be lunch the next day. Really excited about making this one. I’m happy I get to review this for a chance to win the book. That’s why I made the dish!!! Easy to make, flavorful & fresh. Definitely a winner.

  • This is such a tasty salad! I serve this (I made no adjustments to recipe) with the Middle Eastern Chicken Kebabs and some warm naan with homemade hummus and the hubby always raves! 🙂

  • Use scallions (green onion), not red onion
    No chickpeas
    No cumin
    No bell pepper
    No sugar
    !/2 of the lemon juice
    1/2 half of the dill

    Now this is more traditional

    • Really, Greg? All “traditions” were new at one point! Try this recipe as written–it is excellent and now a permanent addition to my salad repertoire. I agree, don’t throw out the old, but recognize that variations are the spice of life.

  • Yum! This was so good! To be honest, I forgot to buy the fresh dill so I just skipped it, but it was still great without. I put feta cheese and fresh sliced avocado on top. Perfect lunch to take to work!

    • Any cucumber substitution recommendations? This salad looks awesome but I don’t like cucumbers. I would love to have a green vegetable in the salad and thinking of trying asparagus. Any recommendations appreciated.

      • — Raina Alexander on July 10, 2019
      • Reply
      • Raina, asparagus (that has been blanched to soften it a bit) would be great. Other options that come to mind are celery and/or green pepper. Hope you enjoy!

        • — Jenn on July 10, 2019
        • Reply
  • Hi Jenn! I’m new to your website but so delighted I stumbled across it. I made this salad last week to bring to the cottage and it was amazing. I could not believe I made something so good. I made everyone try it and they all loved it. I cannot wait to try more of your recipes. This was honestly one of the tastiest dishes I have ever made. My cousin is a vegetarian and my mother always stresses about what she will make for him when he comes to dinner, but now I have the perfect dish to bring to keep him happy! Thank you so very much for sharing!

  • Refreshing recipe! Even my carnivore husband enjoyed it, that’s how delicious it was. Followed the recipes to a T, no need to change a thing.

  • Can this be made a day ahead?

    • Definitely! Hope you enjoy.

      • Thank you

  • This was great Jenn! You’re my go to, every recipe is delish!

  • This was so damned good. The dressing is superb. Added mint instead of dill. Added Feta and some quartered cherry tomatoes. Had some leftover tritip that I added as well. I could eat this everyday.

  • This is one of my all-time favorite recipes. I make it all the time, sometimes just for myself, but I’ve also brought it for several potlucks.

    I add feta, omit the parsley and add a ton of dried dill (you can never have too much dill). I just think this is the brightest, tastiest salad ever and I never get sick of it.

    Thank you!

  • Your recipes never fail us. I come back to your site every single week. Thank you for making the recipe so simple and delicious. I love it when you gave us an unfamiliar ingredient and comment as where we could find it in the groceries section. That helps us in the process. This salad is one of our favorite. I use quinoa since I don’t have bulgur and it still tastes great.

  • I had a total mind blank and made this with quinoa instead of bulgur by accident, but it is absolutely totally delicous. I skipped the dill and used dried parsley instead of fresh. I can hardly wait for the salad to chill properly before I eat more.

    • I usually bring chilled grain salads to room temperature before eating. The flavors come through so much better.

  • Another winner…….absolutely delish!!

  • Oh my gosh! Just follow the directions and prepare to have a new favorite dish! Yum!!!
    Thanks for sharing this recipe 🙂

  • Can you substitute Farro for the bulgur wheat?

    • Definitely! Keep in mind the potentially different cooking time for farro.

  • I have made this salad about 4 times now in the last couple of months, exactly as written in the recipe, and my husband and I still get excited about making it and having a small bowl immediately upon completion. We’ve been trying to eat a more plant-based diet, and this salad is delicious and good for you, as well as beautiful to look at in the bowl. I tried making more “traditional” tabbouleh salad from Ina Garten’s arsenal of recipes (I am a huge Ina fan, too), and my husband wasn’t loving it. Perhaps too much mint. I think the cumin does wonders for this recipe — warms it up a bit. GREAT ADDITION. Anyway, I’m so excited about this recipe and this site — each item I have tried so far has been spot on and really enjoyed by my family. And the step-by-step photographs are wonderful. Thanks, Jenn!

  • Very good!

  • I have made this three or four times by now, and every time it’s a winner. I make it without the dill, and apart from that (I strongly dislike dill) I adhere faithfully to the recipe. I keep the proportions given and I just keep this salad in the fridge for the week’s meals as a quick and easy side dish to be added to my lunch boxes. Honestly, it gets even better when it’s had the chance to get its flavours really combined.

  • What kind of salt did you use? Kosher salt or Morton’s table salt? I think there is a big difference so I don’t want to make a mistake and ruin the salad

    • I use fine sea salt, which would be the same as table salt.

  • This recipe is great. I did modify it a bit because my husband doesn’t like raw garlic or onion. I sauteed them few a few minutes and tossed in the pepper at the end too so the onion and garlic was easier to distribute. It does dirty a pan but if you aren’t a fan of raw onion and garlic this works well. I also omitted the sugar.

  • This recipe is so flavorful and fresh and a complete meal in itself. The only modification I made was to substitute freekeh (cracked green wheat) for the bulgur wheat. Leftovers are awesome for a quick, healthy lunch the next day.

  • Review:
    This was so so so delicious!! My family and I absolutely loved it. The only change I made was that I didn’t add as much oil as called for and I added a little more cumin at the end! 🙂 Thank you for the recipe.

  • I have made this salad twice now. The first time I made it with the red onion and despite soaking they were a bit too strong. This time I substituted green onion and it was great! Both times, the salad was great, actually, but I just preferred it with green onion. Love! Thank you!

  • This is a great salad! I made this for my wife who was taking it to a picnic lunch with the girls. I didn’t want to part with it!! Thanks Jennifer.

    • — George Ponaparte
    • Reply
  • Great Summer Time Salad for a pot luck. The bowl was empty about 1 hour into the pot luck.
    I forgot to add salt while cooking the bulgur, but added it during the mixing process, it was still good.

  • I like to saute onions in a little olive oil, cool and add to salads. It takes away the strong taste and adds a nice flavor.

  • The salad was a hit! My husband and I really enjoyed it!

  • This recipe is so easy to make and so delicious. It is perfect for a hot day because it is cold and filling.

  • I would really love to make this. is it high in sodium?

    • Hi Lupe, You can reduce the salt or use no salt added chickpeas to reduce the sodium.

  • Delicious and easy to make

  • Jenn, not actually having bulgur on hand, is there another good substitution? Thanks!

    • Hi Cindy, You could try couscous.

  • Although we have liked most of your
    recipes, (not the kale salad) do you
    ever post recipe reviews where the
    recipe is not a favorite? I only have seen
    very favorable reviews and not everyone
    must love everything! This is the only
    site where everything is loved and because
    of that there is really no discussion about what can be changed within a recipe.
    Just wondering!

    • Hi Sidney, I really do publish every review — and if you look through all the comments, you’ll find the ones that aren’t favorable 🙂 I do have to approve comments before they are published to sift through all the spam, especially since so many readers subscribe to the comment threads.

      • Just a further comment to Sidney. There may not be drawn out discussions on changes to Ms. Segal’s recipes, but if you read the reviews, you’ll see that many people change some of the ingredients either because they don’t like something, don’t have something on hand, or thought of modifying something to suit their taste, e.g.. sautéing the onions in this recipe. I do think, though, they should NOT rate when they have changed so many ingredients that they have basically almost created another recipe. And yes, all her recipes I have tried are really good, she even got me baking!

  • Obsessed! So delicious. I substituted lentils for the bulgar and added a jalapeno and feta cheese. All I’ve been eating!

  • I love making this salad on a Sunday and then packing the leftovers for lunch throughout the week. Sometimes I leave the onions out so I don’t have to worry about my breath at work. Ha! Either way, it’s fresh and delicious!

  • This is a great dish for lunch. It keeps well in the fridge and the flavors are a great combination. It’s great with grilled chicken for dinner as well. Make it for dinner and take the leftovers for lunch the next day!

  • I made this recipe on a Tuesday night for dinner on Wednesday. I didn’t have parsley, so I bought some and added it Wednesday right before we ate it. So the parsley didn’t have time to really set with all the rest of the ingredients. But WOW! This recipe was AWESOME!! I had it again for lunch today, and am looking forward to eating the rest. This will definitely be one of my new go-to salad recipes!

  • This salad is AMAZING! I love, love, love it and wouldn’t change a thing. I didn’t have any fresh dill so added 1/4 cup freeze dried, but other than that, I made the recipe exactly as written. Thank you!

  • Do you think you could do this with brown rice for the bulgur to make it gluten free? Thank you.

    • Hi Michelle, Yes, absolutely.

  • I made this salad for company and it was a hit with everyone. We love tabbouleh and I think that this version is even better than the more traditional recipes. There is a nice balance of flavors and this salad goes well with chicken or fish. By itself, it is a delicious lunch and it tastes great left-over.

  • This recipe is a keeper! The salad stays fresh for several days and is tangy, light and delicious. We have meat eaters and vegetarians in our family and this salad works well as a main course, side dish or healthy lunch.

  • This is the first time I am leaving a review for a recipe, EVER – because it is THAT good. The flavors are a perfect blend, subtle and nothing is overpowering (I followed the trick to soak the onions.) I first tried your Black Bean Avocado salad which was also a home run, as a novice “chef” I truly surprised myself… thank you!!

  • This is a delicious summer salad and so refreshing! A great take on traditional tabbouli that is good enough to serve at a party.

  • Add a spoonful of sugar (or more) in the water when soaking onions and then rinse it out thoroughly. It shortens the soaking time and removes the bitterness better than simple soaking.

  • Thanks for this lovely recipe. I regularly make it on a Sunday night and have it for lunch through the week. I make a few small changes, I don’t like dill or parsley so I use coriander instead. I don’t use any salt or sugar. It’s amazing. Thanks again.

  • really nice salad i tried and it cam out very well

  • I’ve just made this dish it’s delicious I’ve added extra lemon juice to taste. Super thank you.

  • Made this last summer and got rave reviews.

  • This was so delicious! It got better the longer it sat in my fridge. It makes a ton, so I ate it for days – wonderful to have lunch ready in a snap!

  • I just made it, and it’s very delicious! I also added a couple of small tomatoes, and I didn’t have any parsley on hand. Otherwise, made as written. The flavors are reminiscent of tabbouleh, with a bit less herbs and a nice addition of chickpeas. It is a lovely salad, and it can replace a whole meal. Thanks for the recipe, and for your excellent site!

    • You’re welcome, Marina! I’m so glad you liked the salad…it’s one of my favorites 🙂

  • Jen,
    I have been hooked on your site for over a year now. Each week, I browse through your recipes while setting up our meal plan.
    I have made this particular salad many, many times. I’ve even subbed wheat berries which was nice.
    I simply can’t say enough about how wonderful your dinners and salads are. It’s as if you know exactly what our family likes to eat – fresh, light food that’s full of flavor.
    Thank you for making my weekly planning so easy! (My husband, parents, and friends thank you as well!)

    • That is so great to hear, Nicole. Thank you!

  • This is delicious and easy to make. It looked exactly like it did in Jenn’s “easy to follow” photos, and tasted even better. My husband devoured it!!! Thanks for another great recipe, Jenn!

  • Yum! Thanks!

  • thanks for the recipe. but using cling wrap was regressive in the 80s. cover it with a plate for god sakes.

    • I thought the plastic wrap was odd, too. I would never waste the plastic or the time to do that. Cover with a plate. Easy to do and easy on the earth.

  • What are your thoughts on using dried dill instead?

    • Hi Renee, Dried dill will work perfectly fine, just don’t use as much. You will probably only need a few tablespoons but add it to taste. Hope that helps!

  • this is good. I added a finely sliced red chilli. and extra cumin.
    I forgot to add the olive oil and it tasted great, and tasted less great after I added the oil so I’ll omit for next time.

  • How long will this stay good in the fridge for? Do you at the dressing all at once or just when you are ready to eat?

    • Hi Lindsey, You can add the dressing all at once and it will keep well for 3-4 days in the fridge.

  • Hello,

    I did this recipe for my own blog. I forgt thebell pepper though 😉
    It was delicous. Thank you so much!

    Ines

  • Thank you for this recipe! it’s delicious. I made it cuz I needed a vegan dish for a get together. I substituted with red quinoa and I added some sherry vinegar. So good! 🙂 I also added extra chickpeas because they are so delicioussss

  • I made this last evening for the second time, but I didn’t have cumin. I substituted garam masala and I think it gave greater depth. This is a really delicious and easy dish. I just had some for lunch too.

  • This salad was delicious. We are trying to eat healthier in our house, and this fit the bill.

  • I used quinoa instead of bulgur, it turn out nice. I also used lime instead of lemon because that all I had in my fridge and it was still good. I would make this more often since its a quick fix for any day.

  • I made this and substituted quinoa – it”s a great lunch to take to work and I love that it doesn’t need to be heated in the microwave. Just stir and enjoy.

  • Made a double batch of this last night to enjoy with dinner and then have as leftovers this week. Very tasty, the lemon adds a refreshing citrus taste. I think it would be great with some feta too.

  • Didn’t used to like bulgur, but what a change! Like this!

  • I liked this recipe. I made for a meatless dinner during Lent. I added a bit of balsamic vinegar to the leftovers and liked that too.

  • Finally a recipe for the bulgur I bought and knew to do nothing with!

    I think this recipe was perfect. I am vegetarian, so I’m always looking for recipes that are high protein, flavor, and low in fat. I want it to be hearty and savory and this is just that.

    I’ll be making this again and again. Also, I had no idea you could soak bulgur before making this recipe. I thought it HAD to be cooked.

    Cheers to another good one!

  • Tabbouleh is one of my favorite foods not only to eat, but to make as well. This recipe was a wonderful inspiration with the addition of the chick peas it’s almost like eating my tabbouleh with a side of hummus. Love it!

  • This salad was great!
    Very refreshing and flavorful.
    I am not a huge fan of dill, so I just used parsley and I was very happy with the result.

  • Love the favors in this salad.

    • — Kathleen French-Wilson
    • Reply
  • This is delicious. I used quinoa since I didn’t have the bulgur and it turned out great. Soaking the onions is a great tip to soften the taste of the onion. Next time I shall try adding avocado – sounds good! Thanks

  • Had never heard of soaking the onion to rid it of the raw onion taste. Can’t wait to try it!

  • I have made this twice already, and my husband and I love it. I didn’t change a thing. I love the flavors and crispness. Leftovers are great for 2-3 days. And it’s such a colorful dish.

  • bulgur salad is a very refreshing salad, very mediterranean, accompany grilled meat very well.
    also, couscous works well with the same ingredients, very healthy,and tasty.

  • This dish is easy and so delicious! I love the crunchy veggies with the bulgur….a perfect side dish for grilled meats of any kind

  • Thank you Jennifer for this wonderful recipe.

  • I love this salad, I used this as one of the choices during the summer for a side dish to sandwiches in my restaurant. Thank you for posting it!

  • Delicious salad! Thanks for posting.

  • I just made this salad, very flavorful and absolutely deliish. Thanks again for sharing

  • Is bulgar the same as kasha?

    • Hi Robin, No it’s not the same. Bulgur is made from wheat kernels that have been steamed, dried, and cracked, while kasha is made from buckwheat.

  • Delicious! Love it! Thanks so much for sharing!

  • This salad looks sooooo chalk full of flavors….I am quite certain I would CRAVE it!

  • Shannon, I made this tonight with quinoa and it was delish! I added in my favorite Israeli feta (from Trader Joes) and some avocado on top. Jenn–your blog is my go-to guide…thanks!

  • Uncanny! Your blog always shows me just what I want to eat at that moment. You always feature my favorite dishes.

    That little Max is sure lucky to born into a family with cooks like you! He’s got a lot of good meas ahead!

  • I just made this and it is delicious! Very flavorful!

  • …would it change the taste greatly?

  • What are your thoughts on substituting quinoa for the bulgur?

    • Hi Shannon, I think it would work. Taste would be different, but still good!

    • I made this with bulgar and because I am gluten free I also made it with quinoa. The quinoa and the bulgar wheat both absorb alot of the liquid so I would put in on last minute to get the freshest flavor.

  • Looks amazingly delicious! Would quinoa work as sub for bulgur? I have a 3 lb. bag I need to use- Thanks-

    • Hi Sonya, Yes, quinoa would definitely work. Cook the quinoa according to the instructions on the bag, only use less water. I typically use 1-2/3 cup water to 1 cup quinoa. So sorry for the late response…somehow your comment ended up in my spam folder.

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