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Bulgur Chickpea Salad

SUBMITTED BY: NIBLETS      PHOTO BY: Allrecipes

"This tabbouleh salad variation is a meal in itself."
PREP TIME  20 Min
READY IN  2 Hrs 40 Min
SERVINGS & SCALING
Original recipe yield: 6 to 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup bulgur
  • 2 cups boiling water
  • 1/2 cup vegetable oil
  • 1/2 cup fresh lemon juice
  • salt to taste
  • ground black pepper to taste
  • 1 cup chopped green onions
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 cup chopped fresh parsley
  • 1 cup grated carrots

DIRECTIONS

  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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by Cookierama
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.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2003 by samsb2000
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.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2003 by CSEPEDA
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.

6 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 7

Amount Per Serving

Calories: 299

  • Total Fat: 16.8g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbs: 33.6g
  •     Dietary Fiber: 7.5g
  • Protein: 6.2g

VIEW DETAILED NUTRITION

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