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

5 stars based on 63 votes

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.

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.

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.

My Recipe Videos

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

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


  • 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


  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.
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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.

Reviews & Comments

  • 5 stars

    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 Reply
  • 5 stars

    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
  • 4 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 4 stars

    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 Reply
  • 5 stars

    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 Reply
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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 Reply
  • 5 stars

    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!

    - Sam Rhodes on September 20, 2017 Reply
  • 5 stars

    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!

    - Casey Cash on September 20, 2017 Reply
    • 5 stars

      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
  • 5 stars

    Absolutely loved this salad. Made a double batch so my daughter could bring some for lunch the next day.

    - Veronica on September 15, 2017 Reply
  • 5 stars

    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!

    - Amber Block on September 14, 2017 Reply
  • What could be used in place of the bulgar to make this gluten free?

    - Teres on September 13, 2017 Reply
    • Hi Teres, you could replace the bulgur with brown rice or quinoa. Enjoy!

      - Jenn on September 13, 2017 Reply
  • 4 stars

    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 🙂

    - Kevin on September 13, 2017 Reply
  • 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!

    - Sarah on September 5, 2017 Reply
    • Hi Sarah, Glad you like the recipes! Yes, you can use dried dill here- up to about 2.5 Tbsp. Hope you enjoy!

      - Jenn on September 5, 2017 Reply
  • 5 stars

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

    - Judy on August 14, 2017 Reply
  • 4 stars

    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.

    - Joseph on July 31, 2017 Reply
  • 3 stars

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

    - Lou on June 29, 2017 Reply
  • 5 stars

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

    - Wendy R on June 23, 2017 Reply
  • 5 stars

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

    - Jamie on May 11, 2017 Reply
  • 5 stars

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

    - Sandra on May 8, 2017 Reply
  • Do you think this would work with cooked millet instead of bulgur?

    - Sarah on May 5, 2017 Reply
    • Sure!

      - Jenn on May 5, 2017 Reply
  • 5 stars

    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!

    - Colleen Petach on April 27, 2017 Reply
  • 5 stars

    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.

    - Jaymer on April 13, 2017 Reply
  • 5 stars

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

    - Kat on March 22, 2017 Reply
  • 5 stars

    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 on February 7, 2017 Reply
  • Hi can I make this in advance or will it get soggy?

    - Danielle on January 23, 2017 Reply
    • Danielle, you can definitely make this in advance!

      - Jenn on January 24, 2017 Reply
  • 5 stars

    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 on January 11, 2017 Reply
  • Can u substitute couscous for bulgur

    - ZA on December 19, 2016 Reply
    • Sure, I think that would work well.

      - Jenn on December 19, 2016 Reply
  • 5 stars

    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.

    - Dana G on December 1, 2016 Reply
  • 5 stars

    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.

    - Trudy Black on October 13, 2016 Reply
  • 5 stars

    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.

    - Caroline on October 7, 2016 Reply
  • 5 stars

    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! 🙂

    - Nicole D. on October 6, 2016 Reply
  • 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

    - Greg on October 6, 2016 Reply
    • 5 stars

      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.

      - Suzanne on June 15, 2017 Reply
  • 5 stars

    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!

    - Lauren on September 24, 2016 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!

    - g-dragon on July 16, 2016 Reply
  • 5 stars

    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.

    - Patty R. on July 14, 2016 Reply
  • Can this be made a day ahead?

    - Marquita on June 23, 2016 Reply
    • Definitely! Hope you enjoy.

      - Jenn on June 24, 2016 Reply
      • Thank you

        - Marquita on June 26, 2016 Reply
  • 5 stars

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

    - Kerrie on June 21, 2016 Reply
  • 5 stars

    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.

    - alamobecky on March 26, 2016 Reply
  • 5 stars

    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!

    - Kris on March 22, 2016 Reply
  • 5 stars

    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.

    - Debi on March 14, 2016 Reply
  • 5 stars

    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.

    - Deanna on February 22, 2016 Reply
    • I usually bring chilled grain salads to room temperature before eating. The flavors come through so much better.

      - alamobecky on March 26, 2016 Reply
  • 5 stars

    Another winner…….absolutely delish!!

    - trudi gauld on February 17, 2016 Reply
  • 5 stars

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

    - Tova on February 12, 2016 Reply
  • Can you substitute Farro for the bulgur wheat?

    - MM on February 1, 2016 Reply
    • Definitely! Keep in mind the potentially different cooking time for farro.

      - Jenn on February 1, 2016 Reply
  • 5 stars

    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!

    - Wendy Adams on January 28, 2016 Reply
  • 5 stars

    Very good!

    - Julie on January 20, 2016 Reply
  • 5 stars

    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.

    - Valentina on October 26, 2015 Reply
  • 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

    - Eoin on October 24, 2015 Reply
    • I use fine sea salt, which would be the same as table salt.

      - Jenn on October 25, 2015 Reply
  • 5 stars

    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.

    - Amanda on September 3, 2015 Reply
  • 5 stars

    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.

    - Liesel on August 30, 2015 Reply
  • 5 stars

    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.

    - Grace Bae on August 26, 2015 Reply
  • 5 stars

    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!

    - Melissa on June 9, 2015 Reply
  • 5 stars

    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 on June 4, 2015 Reply
  • 5 stars

    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.

    - Ashlee on May 25, 2015 Reply
  • 5 stars

    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.

    - Jeanne on May 25, 2015 Reply
  • 5 stars

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

    - Joann shin on May 10, 2015 Reply
  • 5 stars

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

    - Dana on May 7, 2015 Reply
  • I would really love to make this. is it high in sodium?

    - Lupe on April 27, 2015 Reply
    • Hi Lupe, You can reduce the salt or use no salt added chickpeas to reduce the sodium.

      - Jenn on April 27, 2015 Reply
  • Delicious and easy to make

    - Eileen Diner on April 26, 2015 Reply
  • Jenn, not actually having bulgur on hand, is there another good substitution? Thanks!

    - Cindy Condrich on April 23, 2015 Reply
    • Hi Cindy, You could try couscous.

      - Jenn on April 23, 2015 Reply
  • 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!

    - sidney hubbard on April 23, 2015 Reply
    • 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.

      - Jenn on April 23, 2015 Reply
      • 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!

        - Janice on July 14, 2016 Reply
  • 5 stars

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

    - Emma on March 30, 2015 Reply
  • 5 stars

    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!

    - Rebecca P. on March 21, 2015 Reply
  • 5 stars

    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!

    - Julie spencer on March 21, 2015 Reply
  • 5 stars

    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!

    - Janice on February 5, 2015 Reply
  • 5 stars

    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!

    - Melissa on January 19, 2015 Reply
  • Do you think you could do this with brown rice for the bulgur to make it gluten free? Thank you.

    - michelle morris on January 11, 2015 Reply
    • Hi Michelle, Yes, absolutely.

      - Jenn on January 11, 2015 Reply
  • 5 stars

    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.

    - Roxana on December 3, 2014 Reply
  • 5 stars

    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.

    - Nancy Templeton on December 3, 2014 Reply
  • 5 stars

    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!!

    - Veronica on August 19, 2014 Reply
  • 4 stars

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

    - Tierney on July 6, 2014 Reply
  • 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.

    - Sirpa on May 26, 2014 Reply
  • 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.

    - Aifric on May 19, 2014 Reply
  • really nice salad i tried and it cam out very well

    - rabab on March 17, 2014 Reply
  • I’ve just made this dish it’s delicious I’ve added extra lemon juice to taste. Super thank you.

    - Bridget Ramsay on February 15, 2014 Reply
  • Made this last summer and got rave reviews.

    - Lisa Kroll on November 7, 2013 Reply
  • 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!

    - Rebecca on October 22, 2013 Reply
  • 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!

    - Marina on September 16, 2013 Reply
    • You’re welcome, Marina! I’m so glad you liked the salad…it’s one of my favorites 🙂

      - Jenn on September 16, 2013 Reply
  • 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!)

    - Nicole on September 4, 2013 Reply
    • That is so great to hear, Nicole. Thank you!

      - Jenn on September 4, 2013 Reply
  • 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!

    - Jackie on August 2, 2013 Reply
  • Yum! Thanks!

    - Meredith on July 11, 2013 Reply
  • thanks for the recipe. but using cling wrap was regressive in the 80s. cover it with a plate for god sakes.

    - chris on June 5, 2013 Reply
    • 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.

      - Chickadee on January 4, 2015 Reply
  • What are your thoughts on using dried dill instead?

    - Renee on June 2, 2013 Reply
    • 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!

      - Jenn on June 2, 2013 Reply
  • 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.

    - Rachel Squelch on April 25, 2013 Reply
  • 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?

    - Lindsey on April 7, 2013 Reply
    • Hi Lindsey, You can add the dressing all at once and it will keep well for 3-4 days in the fridge.

      - Jenn on April 8, 2013 Reply
  • Hello,

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


    - Ines on March 29, 2013 Reply
  • 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

    - fiona on March 28, 2013 Reply
  • 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.

    - marjory on March 20, 2013 Reply
  • This salad was delicious. We are trying to eat healthier in our house, and this fit the bill.

    - Catharine on March 15, 2013 Reply
  • 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.

    - Liz on March 13, 2013 Reply
  • 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.

    - Angela on March 11, 2013 Reply
  • 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.

    - Tracy on March 11, 2013 Reply
  • Didn’t used to like bulgur, but what a change! Like this!

    - Dorothy on March 10, 2013 Reply
  • 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.

    - Lisa on March 9, 2013 Reply
  • 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!

    - Brandy on March 9, 2013 Reply
  • 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!

    - Colleen on March 9, 2013 Reply
  • 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.

    - Vasso on March 9, 2013 Reply
  • Love the favors in this salad.

    - Kathleen French-Wilson on March 9, 2013 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

    - Carla on March 9, 2013 Reply
  • Had never heard of soaking the onion to rid it of the raw onion taste. Can’t wait to try it!

    - MJ on March 9, 2013 Reply
  • 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.

    - Donna on March 9, 2013 Reply
  • 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.

    - arlette forlano on March 9, 2013 Reply
  • 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

    - Melissa Lee on March 9, 2013 Reply
  • 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!

    - Nathan Copeland on March 4, 2013 Reply
  • Delicious salad! Thanks for posting.

    - Nancy on March 3, 2013 Reply
  • I just made this salad, very flavorful and absolutely deliish. Thanks again for sharing

    - Diane on March 2, 2013 Reply
  • Is bulgar the same as kasha?

    - Robin on February 27, 2013 Reply
    • 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.

      - Jenn on February 27, 2013 Reply
  • Delicious! Love it! Thanks so much for sharing!

    - Ina on February 25, 2013 Reply
  • This salad looks sooooo chalk full of flavors….I am quite certain I would CRAVE it!

    - leslie on February 25, 2013 Reply
  • 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!

    - Louisa on February 24, 2013 Reply
  • 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!

    - MickMil on February 21, 2013 Reply
  • I just made this and it is delicious! Very flavorful!

    - Jackie on February 21, 2013 Reply
  • …would it change the taste greatly?

    - Shannon on February 21, 2013 Reply
  • What are your thoughts on substituting quinoa for the bulgur?

    - Shannon on February 21, 2013 Reply
    • Hi Shannon, I think it would work. Taste would be different, but still good!

      - Jenn on February 21, 2013 Reply
    • 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.

      - susan on March 9, 2013 Reply
  • Looks amazingly delicious! Would quinoa work as sub for bulgur? I have a 3 lb. bag I need to use- Thanks-

    - sonya in NC on February 21, 2013 Reply
    • 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.

      - Jenn on March 10, 2013 Reply
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