Bulgur Chickpea Salad Recipe

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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.

—CSEPEDA

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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.

—susiekew

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73 Ratings

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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.

—Cookierama

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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.

—HEATHER_D

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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.

—shamrock girl

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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.

—CASSANDRAHEARN

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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.

—samsb2000

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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.

—JAMIEW

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Nutrition

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.

Nutritional Information

Bulgur Chickpea Salad

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 273
Calories from Fat: 149

% Daily Value *
Total Fat 16.6g 25 %
Saturated Fat 2.1g 11 %
Cholesterol 0mg 0 %
Sodium 143mg 6 %
Potassium 310mg 9 %
Total Carbohydrates 28.8g 9 %
Dietary Fiber 6.6g 26 %
Protein 5.2g 10 %
** Sugars 1.7g
Vitamin A 70 %
Vitamin C 41 %
Calcium 6 %
Iron 18 %
Thiamin 9 %
Niacin 19 %
Vitamin B6 19 %
Magnesium 20 %
Folate 33 %

* 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.