Easy Bulgur Salad Recipe with Cranberries, Cucumbers and Chickpeas
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!
Servings: 6 servings
Calories: 242kcal
Ingredients
- 1 cup Bulgur
- 2 cups water
- 1 medium cucumber seeded and chopped
- 1 cup chickpeas
- ¾ cup dried cranberries
- zest and juice from 1 lemon
- ¼ cup extra virgin olive oil
- 2 TBSP fresh chopped parley
- salt and pepper to taste
Instructions
- In a medium sauce pan with a lid, boil the water.
- 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.
- Remove from heat.
- In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt and pepper, and fresh chopped parsley.
- Toss the bulgar with the lemon vinaigrette, the cranberries, cucumbers and chickpeas.
- Serve and enjoy!
Notes
Can be served hot or cold.
Store in air tight container in the fridge.
Nutrition
Serving: 1g | Calories: 242kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 82mg | Fiber: 5g | Sugar: 22g
