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Easy Bulgur Salad » Simple and Healthy Recipe! ✅

If you are looking for an easy and delicious summer recipe that is as cool and refreshing as possible, then you need to try this one. Easy Bulgur Salad. It’s the perfect summer.

You’d be crazy if you didn’t love this salad made with healthy grains, fresh greens, and a simple lemon-garlic dressing. It’s cold and refreshing, with crisp juicy vegetables that hit the spot on these hot summer days. Bulgur offers a delicious and hearty texture, making this salad a great light weeknight lunch or dinner. I also enjoyed it as a mid-day snack!
Instead of the usual lettuce salads, this one goes straight to the flavor enhancers. Crispy chopped cucumber. Spicy diced onion. Fresh chives and parsley. And hot peppers. This dish is healthy, colorful, and absolutely delicious. You will want to do it over and over again. Now let’s talk a little more about what you will use to make this bulgur salad.

Main ingredients

  • bulgur. Regular or light bulgur works here.
  • garbanzo beans You can use fully cooked canned beans or cook them yourself.
  • cucumbers English cucumbers are good, but any variety will do.
  • Pepper. Any color. Red is the sweetest.
  • Onion. You can use red, yellow or white.
  • Herbs. Parsley + chives. Or you can do it with dill or basil.
  • The dressing: Olive oil, garlic, lemon juice, cumin powder, salt and black pepper.

How to make this bulgur salad

1. In a bowl, add the bulgur and salt. Pour boiling water over it and cover the container with cling film. Let stand about 25 minutes.

2. Meanwhile, place all seasoning ingredients in a jar with a lid and shake vigorously to combine.

3. Peel the bulgur with a fork, then place it in a large bowl. Add the cucumbers, onion, bell pepper, parsley, and spring onions.

4. Pour dressing over everything and mix well to combine. Serve.

Tips for the Best Bulgur Salad

  • Cut the vegetables into similar bite-sized pieces. When cutting the vegetables, remember to keep them a uniform size, similar to that of the other ingredients. Bite-sized pieces work best.
  • Save time with canned chickpeas. Using precooked canned chickpeas will save you time. Cooking yourself can take hours and canned ones are usually more tender, so I suggest going that route.
  • Let your bulgur salad chill in the fridge. Once you’ve made your salad, let it cool slightly in the fridge so the flavors can meld and develop. Simply put some cling film on top and refrigerate for an hour before serving. It will be cool and thirst quenching when you go out.
  • Combine the dressing separately. When you add the ingredients for the salad dressing individually, you get an uneven distribution. I suggest mixing them together in a separate container and then adding them as one. You get the added benefit of saving the extras for another salad in the future.

Variations to this recipe

  • Replace other dressings. This versatile salad also tastes great with dressings like balsamic vinaigrette, ranch, oil, and red wine, Russian, and Italian vinegars.
  • Use different vegetables. You can also make this salad with any seasonal vegetables you can find, including bell peppers, olives, spring onions, chives, carrots, celery, or zucchini.
  • Add other proteins. Make this an even more filling dish by adding diced chicken breast, sliced ​​ahi tuna, flank steak, crab meat, fried tofu, or grilled shrimp.
  • Replacement grains. In addition to bulgur, you can also make this salad with quinoa, rice, sorghum, millet, or spelled. It will have slightly different flavors, textures, and health benefits, but they will all make a great salad.

how to store it

You can store leftover bulgur salad in an airtight container or cover in the refrigerator to up to 3 days. The salad can get soggy while it’s in the dressing, so eating it earlier is always better.

How to serve it with

This quick and tasty bulgur salad is refreshing and easy. It’s just the recipe you want to serve during the summer months. With plenty of versatility for everything in season, you can’t help but love it. To a good time!

The tastiest salad recipes:

Easy Bulgur Salad

Tania Sheff

If you are looking for an easy and delicious summer recipe that is as cool and refreshing as possible, then you need to try this one. Easy Bulgur Salad. It’s the perfect summer.

preparation time 15 min

Cooking time 25 min

Total time 40 minutes

Course Lunch, Salad

American kitchen

Servings 4 servings

Calories 241 kcal

1x2x3x

  • ¾ cup bulgur
  • ½ teaspoon sea salt
  • 1 cup of boiling water
  • 2 medium cucumbers, diced
  • 1 medium bell pepper, diced
  • ¼ medium red onion, diced
  • ¼ cup chopped parsley
  • ¼ cup chopped chives

for the dressing

  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 large garlic clove, minced
  • ½ teaspoon cumin powder
  • ¾ teaspoon sea salt or to taste
  • ¼ teaspoon pepper or to taste
  • In a bowl, add the bulgur and salt. Pour boiling water over it and cover the container with cling film. Let stand about 25 minutes.

  • Meanwhile, place all seasoning ingredients in a jar with a lid and shake vigorously to combine.

  • Peel the bulgur with a fork, then put it in a large bowl. Add the cucumbers, onion, bell pepper, parsley, and spring onions.

  • Pour dressing over everything and toss well to combine. Serve.

Variations to this recipe

  • Replace other dressings. This versatile salad also tastes great with dressings like balsamic vinaigrette, ranch, oil, and red wine, Russian, and Italian vinegars.
  • Use different vegetables. You can also make this salad with any seasonal vegetables you can find, including bell peppers, olives, spring onions, chives, carrots, celery, or zucchini.
  • Add other proteins. Make this an even more filling dish by adding diced chicken breast, sliced ​​ahi tuna, flank steak, crab meat, fried tofu, or grilled shrimp.
  • Replacement grains. In addition to bulgur, you can also make this salad with quinoa, rice, sorghum, millet, or spelled. It will have slightly different flavors, textures, and health benefits, but they will all make a great salad.

how to store it

You can store leftover bulgur salad in an airtight container or cover in the refrigerator to up to 3 days. The salad can get soggy while it’s in the dressing, so eating it earlier is always better.

Calories: 241kcal Carbohydrates: 27g Protein: 5g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Sodium: 609mg Potassium: 379mg Fiber: 7g Sugar: 4g Vitamin A: 1442IUVitamin C: 54mg Calcium

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