Bulgur Chickpea Salad Recipe - Allrecipes.com
Bulgur Chickpea Salad Recipe

Bulgur Chickpea Salad

Recipe by  

"This tabbouleh salad variation is a meal in itself."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins

    2 hrs 40 mins


  1. In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
  2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
  3. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2003

Great recipe! I was really surprised how much I enjoyed it. However, I would reduce the amount of oil next time. I used a high quality oil and it was too rich. I also used cilantro instead of parsley, which I like. I imagine this recipe would taste great with cucumbers too.

Most Helpful Critical Review
Sep 26, 2007

The idea is great, and I will make this again, but with modifications. There was way too much oil in this. The oil basically overpowered what should have been the fresh, delicious flavours of the ingredients. Next time I will halve the oil, but keep the same amount of lemon juice, add more vegetable layers, like cucumber and sweet red pepper, and maybe add a few chopped toasted walnuts on top to give it some crunch.

Jan 15, 2004

Excellent! This recipe was a huge succes with all my friends. I like this version since it is more nutricious for vegetarians. I added virgin olive oil and a little bit more lemon juice since the bulgur absorbs lots of the juice. It is good to replace the bulgur with couscous sometimes. I always keep it in the fridge for a few hours before serving.

May 15, 2007

The base recipe has a few problems, but you can modify it to make it delicious. Use half, or less, the amount of oil. I added salt, curry and powdered ginger, and it was wonderful. The recipe is also wonderful with quinoa instead of bulghur, although that's not a necessity.

Dec 30, 2003

This salad is very good and very easy. I did not layer it as the recipe calls for, just tossed all of the ingredients together and let them meld in the fridge for a while.

Oct 01, 2007

This recipe is pretty good. I made a few alterations along the way. I cut back the lemon to half of what the recipe called for, used extra virgin olive oil instead of veggie oil, and instead of topping with carrots, I topped it with fresh slices of avocado.

Aug 27, 2003

Very healthy and nutritious meal. When I was preparing this dish I really didnt think I was going to like it. But once I ate it, it tasted great. It has a Middle Eastern flavor. Very good.

Aug 27, 2003

A delicious alternative to regular tabouleh-- the garbonzos add a nice contrasting texture and flavor and give the salad the ability to stand on its own as a meal. Very moist and flavorful.


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.6 g
  • 25%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 143 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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