Best 5 Bulgur Garbanzo Bean And Cucumber Salad Recipes

Looking for a vibrant and refreshing summer salad that packs both flavor and nutrition? Bulgur, garbanzo beans, and cucumber salad is the perfect dish to satisfy your cravings. With a base of hearty bulgur wheat and protein-rich garbanzo beans, this salad offers a delightful combination of textures and flavors. The crisp cucumber adds a refreshing touch, while the zesty dressing brings it all together. Not only is this salad a delicious side dish, but it can also serve as a light and satisfying main course. Read on for the easy-to-follow recipe that will guide you in creating this flavorful and healthy salad.

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

TABBOULEH WITH GARBANZO BEANS

Tabbouleh with Garbanzo Beans image

Traditional tabbouleh becomes a hearty salad when garbanzo beans, cucumbers and bell pepper are added to the tender bulgur wheat.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

1 1/2 cups boiling water
3/4 cup uncooked bulgur wheat
3 medium tomatoes, chopped (2 1/4 cups)
8 medium green onions, chopped (1/2 cup)
1 medium green bell pepper, chopped (1 cup)
1 cup chopped cucumber
3/4 cup chopped fresh parsley
3 tablespoons chopped fresh or 1 tablespoon dried mint leaves, crushed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1/4 cup lemon juice
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped

Steps:

In medium bowl, pour boiling water over bulgur. Let stand 1 hour.
In tightly covered container, shake all dressing ingredients.
Drain any remaining water from bulgur. Stir remaining tabbouleh ingredients into bulgur. Pour dressing over tabbouleh; toss.

Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 0 mg, Fat 1, Fiber 14 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g

CHICKPEA SALAD

Chickpea Salad image

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling!

Provided by Gina

Categories Lunch Salad Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

2 1/4 cups diced cucumbers (partially peeled)
1 cup diced (seeded tomato)
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt and pepper (to taste)
15 ounce can chickpeas (rinsed and drained)

Steps:

Combine all the ingredients together and toss well.

Nutrition Facts : ServingSize 1 generous cup, Calories 182 kcal, Carbohydrate 29 g, Protein 6 g, Fat 5 g, SaturatedFat 0.5 g, Cholesterol 29 mg, Sodium 464 mg, Fiber 6 g, Sugar 2 g

GARBANZO BEAN AND ZUCCHINI SALAD

Garbanzo Bean and Zucchini Salad image

Provided by Giada De Laurentiis

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces

Steps:

For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

SESAME GARBANZO CUCUMBER SALAD

Sesame Garbanzo Cucumber Salad image

When I was pregnant several summers ago, I loved this light, cool salad. It is meant to be a side dish for 4-6, but my husband and I ate it as a main dish for 2. Cook time does not include 15 minutes marinating time.

Provided by Serah B.

Categories Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 large cucumbers
1 (15 ounce) can garbanzo beans
1 tablespoon tahini
3 tablespoons sesame oil
3/4 cup rice vinegar
1 green pepper, minced
1/4 cup red onion, minced

Steps:

Peel cucumbers and quarter lengthwise. Slice into 1/4 inch pieces.
Combine cucumbers, green pepper, onion and garbanzo beans in a bowl.
In a separate bowl, mix oil and tahini thoroughly.
Add oil/tahini and vinegar to the vegetables. Mix well.
Let sit at room temperature for at least 15 minutes. Serve.

Nutrition Facts : Calories 270.8, Fat 13.4, SaturatedFat 1.9, Sodium 324.9, Carbohydrate 32.9, Fiber 6.4, Sugar 3.7, Protein 7.3

CURRIED COUSCOUS AND GARBANZO BEAN SALAD

Curried Couscous and Garbanzo Bean Salad image

Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1 10-ounce box couscous
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup olive oil
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled feta cheese (about 7 ounces)
1 cup thinly sliced green onions

Steps:

Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

Tips:

Use high-quality ingredients: Fresh, flavorful vegetables, beans, and grains will make the best salad. Look for ripe, brightly colored cucumbers, crisp red onion, and tender bulgur.
Cook the bulgur properly: Bulgur should be cooked until it is tender but still has a slight bite to it. If you overcook the bulgur, it will become mushy.
Let the salad cool completely: This will help the flavors to meld and the salad will be easier to assemble.
Use a light dressing: A simple vinaigrette or lemon-tahini dressing is all you need to dress this salad. Too much dressing will overwhelm the delicate flavors of the vegetables and beans.
Serve the salad immediately: This salad is best served fresh. If you need to make it ahead of time, store the dressing and salad separately and assemble just before serving.

Conclusion:

This bulgur, garbanzo bean, and cucumber salad is a refreshing and healthy side dish or light lunch. It is packed with flavor and nutrients, and it is easy to make. The next time you are looking for a healthy and delicious salad, give this one a try. You won't be disappointed!