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Easy Bulgur Salad Recipe

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This easy bulgur salad recipe with cranberries, cucumbers and chickpeas is an easy and satisfying 15 minute whole grain side dish that works great hot or cold! The combination of textures, colors and flavors is sure to please everyone! Add simple grilled chicken to make this side dish an entree meal!

 

A white bowl with bulgur salad on a wooden table with a silver serving spoon

 

Thank you to Bob’s Red Mill for providing the giveaway for this post. And Thank You for supporting the brands that support me and allow me to continue to grow my blog. All opinions, recipe and photographs are my own.

 

A white serving bowl of bulgur salad on a wooden table

 

For the most part, side dishes get the total shaft at my house. I am usually so focused on creating a main entree my family will love that my side dishes are often very plain and boring and totally last minute thoughts.

For a while now, I have been wanting to include more whole grains into our family’s diet. And as a history buff, I am totally digging the “Ancient Grains” trend!

But figuring out a good way to introduce ancient grains to my family in an easy, quick, and delicious way seemed daunting. A lot of the grains I want to try take like 30-45 minutes to prepare – and I’m sorry but I don’t have time/brain power for that anymore. 

This easy bulgur salad recipe is a perfect solution – its easy, delicious, and very kid-friendly!

 

A white serving dish with bulgur salad on a red and white napkin on a wooden table

 

What is Bulgur?

Bulgur originates from Middle Eastern cuisine, and is a grain made from parboiled grouts of wheat. 

It is considered a whole brain and has a light, nutty flavor.

Bulgur is great for making porridge, tabbouleh, and is often used in the same manner that rice or couscous can be used.

 

How to Make this Easy Bulgur Salad Recipe

This easy bulgur salad recipe only takes about 15-20 minutes to make, and is no harder than cooking rice.

  • Boil the water
  • add the bulgar and simmer on low for about 10 minutes
  • toss in some fun additional ingredients like cucumbers, cranberries, and chickpeas.

 

You now have yourself a whole grain side dish you are going to love with barely any work!

Sweet dried cranberries, cool and crisp cucumbers, chickpeas and an easy and refreshing lemon vinaigrette combine perfectly with the earthy bulgar to create a light and refreshing, but totally filling dish.

I love that it is good whether you serve this warm or cold. And leftovers of this bulgur salad recipe is perfect on a bed of lettuce and topped with some leftover diced or shredded chicken.

 

A silver spoon serving bulgur salad

 

Bob’s Red Mill has long been one of my favorite grain and flour companies. You can tell they have a passion for quality healthy ingredients! And I love the fact that they use traditional stone grinding mills for their flours and cereals – that way they can retain as much nutrition and flavor as possible.

 

a silver spoon serving bulgur salad from a white serving bowl

 

This easy bulgur salad recipe would pair great with simple Grilled Greek Chicken Kebabs

 

Yield: 6 servings

Easy Bulgur Salad Recipe with Cranberries, Cucumbers and Chickpeas

A white plate with bulgur salad on a wooden table with a red and white striped napkin

This easy bulgur salad recipe with cranberries, cucumbers and chickpeas is an easy and satisfying 15 minute whole grain side dish that works great hot or cold! The combination of textures, colors and flavors is sure to please everyone! Add simple grilled chicken to make this side dish an entree meal!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup Bulgur
  • 2 cups water
  • 1 medium cucumber, seeded and chopped
  • 1 cup chickpeas
  • 3/4 cup dried cranberries
  • zest and juice from 1 lemon
  • 1/4 cup extra virgin olive oil
  • 2 TBSP fresh chopped parley
  • salt and pepper to taste

Instructions

  1. In a medium sauce pan with a lid, boil the water.
  2. Add the bulgur, reduce heat to low, cover with a lid and simmer for 10-12 minutes, or until most of the water has evaporated and the bulgur is tender.
  3. Remove from heat.
  4. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt and pepper, and fresh chopped parsley.
  5. Toss the bulgar with the lemon vinaigrette, the cranberries, cucumbers and chickpeas.
  6. Serve and enjoy!

Notes

Can be served hot or cold.

Store in air tight container in the fridge.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 242Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 82mgCarbohydrates: 37gFiber: 5gSugar: 22gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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Dana

Tuesday 1st of August 2017

I haven't gotten a chance to jump on the bulgar train yet, but this looks like a great first recipe to try! Adding this to my week's meal plan right away!

Jenni

Wednesday 2nd of August 2017

Enjoy!!

Kathleen

Tuesday 1st of August 2017

Wow! This looks really good! I love using chickpeas! I have a lot of bulgur right now too, so this will be on the menu soon!

Jenni

Wednesday 2nd of August 2017

Let me know what you think!

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