Mediterranean Bulgur Salad

Mediterranean Bulgur Salad


"I had a taste for lemon and cucumber, and this was the result!"
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1 h 45 m servings 180 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Combine boiling water and bulgur in a bowl. Cover the bowl and let sit until water is absorbed, about 30 minutes.
  2. Place chopped cucumber in a bowl and sprinkle with salt.
  3. Whisk lemon juice, olive oil, garlic, lemon zest, and ground black pepper together in a bowl until dressing is well-combined.
  4. Stir bulgur, chickpeas, cucumber, and green onions together in a bowl; pour dressing over bulgur mixture and toss to coat completely. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.


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I made this exactly as directed, but even after chilling in the fridge to allow the flavors to combine, it came out quite bland and dry! Having done my due diligence to the author, I decided to...

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