Best 2 Bulgur Chickpea Salad Recipes

If you're looking for a healthy, flavorful, and easy-to-make salad, then you should look no further than bulgur chickpea salad. This salad is packed with protein, fiber, and essential vitamins and minerals. It's also a great way to use up leftover bulgur and chickpeas. Bulgur chickpea salad is a versatile dish that can be served as a main course, a side dish, or even a snack. It's perfect for potlucks, picnics, and barbecues. With its delicious and satisfying combination of bulgur, chickpeas, fresh vegetables, and a tangy dressing, this salad is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BULGUR CHICKPEA SALAD

Bulgur Chickpea Salad image

This tabbouleh salad variation is a meal in itself.

Provided by NIBLETS

Categories Salad Beans

Time 2h40m

Yield 7

Number Of Ingredients 10

Ingredients

1 cup bulgur
2 cups boiling water
½ cup vegetable oil
½ 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

Steps:

In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
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.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 28.8 g, Fat 16.6 g, Fiber 6.6 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 143.1 mg, Sugar 1.7 g

BULGUR AND CHICKPEA SALAD WITH ROASTED ARTICHOKES

Bulgur and Chickpea Salad With Roasted Artichokes image

Quartering and roasting the artichokes instead of steaming them whole intensifies flavor and cuts down on preparation time for this salad. My initial idea here was to stuff the artichokes with the salad and steam them. But that took a lot of time, and diminished the flavor of the salad. So I trimmed and cut the artichokes into wedges, tossed them with olive oil and roasted them. The roasted artichokes tasted so wonderful that I'll be inclined to cook them this way from now onhereon in. They are perfect served atop or on the side of this lemony grain, chickpea and herb salad. The bulgur will keep for 4 or 5 days in the refrigerator, and can be frozen. The artichokes can be roasted several hours or even a day ahead but are best when freshly roasted.

Provided by Martha Rose Shulman

Categories salads and dressings, appetizer, main course, side dish

Time 50m

Yield serves 4

Number Of Ingredients 15

Ingredients

4 medium-size or 2 large artichokes , trimmed
1 lemon, cut in half
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 cup medium (No. #2) bulgur
Salt, preferably kosher salt, to taste
2 cups water
1/4 cup fresh lemon juice
1 to 2 garlic cloves, minced
1 teaspoon Dijon mustard
1/3 cup extra- virgin olive oil
1/4 cup finely chopped parsley, or (more to taste)
2 tablespoons chopped chives or green onions
2 tablespoons finely chopped fresh mint
1 15-ounce can chick peas, drained and rinsed

Steps:

Preheat oven to 400 degrees. Trim artichokes and cut medium artichokes into quarters, cut large ones into 6ths or 8ths, rubbing cut surfaces with lemon and placing the pieces in a bowl of water acidulated with lemon juice as you work.
Drain artichokes and dry as thoroughly as you can with paper towels. Line a sheet pan with parchment paper and toss artichoke wedges with the olive oil and salt and pepper to taste. Take care to coat all cut surfaces with olive oil.
Place in oven and roast for 30 to 40 minutes, turning artichokes every 10 minutes, until the hearts are tender and edges of the leaves are browned, even charred.
Meanwhile, make bulgur salad. Place bulgur in a bowl with salt to taste (I use 1/2 to 3/4 teaspoon kosher salt) and pour on 2 cups hot or boiling water. Allow to sit for 20 to 25 minutes, until most of water is absorbed. Drain and press against strainer to remove excess water.
While bulgur is soaking, make dressing. Mix together lemon juice, garlic, mustard, and salt to taste. Whisk in olive oil. Toss with bulgur in a bowl. Add remaining ingredients, toss together, taste and adjust seasonings.
Spoon bulgur salad onto a platter or onto plates. Garnish with artichoke wedges, and serve.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 24 grams, Carbohydrate 59 grams, Fat 30 grams, Fiber 18 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 1147 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the bulgur. It should be cooked through but still have a slight bite to it.
Let the bulgur cool completely before adding the other ingredients. This will help prevent the salad from becoming soggy.
Chop the vegetables into small, even pieces. This will help them cook evenly and make the salad easier to eat.
Season the salad to taste. Add salt, pepper, and other spices as desired.
Serve the salad immediately or store it in the refrigerator for later. It will keep for up to 3 days.

Conclusion:

Bulgur chickpea salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's packed with protein, fiber, and vitamins, and it's also a good source of iron and calcium. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give bulgur chickpea salad a try.