Bulgur Chickpea Salad

Average: 5 (2 ratings)
Nutrition Facts Label
6 servings


1 1⁄4 cupwater
1 cupbulgur (coarse, available in bulk from natural foods stores)
1 teaspoondried parsley
1 teaspoonminced onion
1 teaspoonsoy sauce
1⁄2 cupscallions (chopped, green onions)
1⁄2 cupraisins
1⁄2 cupcarrot (chopped)
3⁄4 cupscanned chickpeas (garbanzo beans, drained and rinsed)
2 tablespoonsoil
2 tablespoonslemon juice
1 tablespoonsoy sauce
1 garlic clove (minced)
  black pepper (to taste)


1. Bring water to boil in medium saucepan. Stir in bulgur, parsley, minced onion, and soy sauce. Cover and reduce heat; simmer 15-20 minutes (until all water is absorbed and bulgur is not too crunchy). Do not overcook.

2. Remove from heat and allow to cool; fluff with fork.

3. Combine dressing ingredients; stir well. Pour over bulgur mixture and mix well.

4. Stir in scallions, raisins, carrots, and chickpeas. Cover and chill for several hours. Store in refrigerator.


Per recipe: $1.98
Per serving: $0.33


University of Vermont, Extension, Making It Fit: Piecing Together Your Food Needs

Find tips and resources for safe food handling and proper cooking temperature guidance.