Best 10 Bulgur Salad With Garbanzo Beans Feta And Plum Tomatoes Recipes

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Embark on a culinary adventure with our guide to crafting a delectable bulgur salad, a symphony of flavors that will tantalize your taste buds. This salad combines the nutty goodness of bulgur with the protein-packed garbanzo beans, the tangy zest of feta cheese, and the juicy sweetness of plum tomatoes, resulting in a vibrant and satisfying dish. Whether you're seeking a light lunch, a refreshing side dish, or a healthy main course, this bulgur salad with garbanzo beans, feta, and plum tomatoes promises to impress your palate with every bite.

Let's cook with our recipes!

MEDITERRANEAN BULGUR SALAD



Mediterranean Bulgur Salad image

Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 13

3 cups vegetable broth
1-1/2 cups uncooked bulgur
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved cherry tomatoes
1 cup chopped cucumber
8 green onions, sliced
1 package (4 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 298 calories, Fat 17g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 657mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein.

TOMATO SALAD WITH CHICKPEAS AND FETA



Tomato Salad with Chickpeas and Feta image

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories     salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17

2 1/2 pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
1 garlic clove, grated
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 (15-ounce) can chickpeas, drained
1 (7-ounce) block feta cheese, crumbled
2 tablespoons extra-virgin olive oil, plus more to taste
1/4 teaspoon black pepper
Handful of basil leaves
1/4 cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
1/4 cup roasted, salted pepitas, roughly chopped
1/4 cup roasted, salted almonds, roughly chopped
1/4 cup roasted, salted pistachios, roughly chopped
1/2 cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
1 tablespoon toasted sesame seeds
1/4 to 1/2 teaspoon chile powder or red-pepper flakes
1/2 teaspoon kosher salt (Diamond Crystal)
Black pepper

Steps:

  • Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
  • Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
  • Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
  • To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

BULGUR SALAD WITH GARBANZO BEANS, FETA, AND PLUM TOMATOES



Bulgur Salad with Garbanzo Beans, Feta, and Plum Tomatoes image

Categories     Salad     Tomato     Quick & Easy     Feta     Lemon     Mint     Chickpea     Summer     Parsley     Bulgur     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 12

2 cups water
1 cup bulgur*
1 teaspoon salt
1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1 cup diced plum tomatoes
1/2 cup crumbled feta cheese
1/2 cup chopped green onions
1/3 cup chopped fresh mint
1/3 cup chopped fresh Italian parsley
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
2 teaspoons grated lemon peel

Steps:

  • Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve.
  • *Also called cracked wheat; available at natural foods stores and supermarkets.

BULGUR SALAD WITH CHICKPEAS AND FETA



Bulgur Salad With Chickpeas and Feta image

Simple, satisfying meal. Serve with Pita bread for an easy weeknight meal or as a side to grilled chicken.

Provided by KelBel

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups water
1 cup bulgur
1 teaspoon salt
1 (15 1/2 ounce) can chickpeas, rinsed, drained
1 cup plum tomato, diced
1 garlic clove, minced
1/2 cup feta cheese, crumbled
1/2 cup green onion, chopped
1/3 cup of fresh mint, chopped
1/3 cup fresh Italian parsley, chopped
3 tablespoons lemon juice
1 1/2 tablespoons olive oil
2 teaspoons lemon peel, grated

Steps:

  • Bring 2 cups water to boil in medium saucepan.
  • Remove from heat; add bulgur and salt and stir to blend.
  • Cover and let stand until bulgur is just tender, about 20 minutes.
  • Drain well, pressing to extract excess water.
  • Transfer bulgur to large bowl; cool.
  • Mix in remaining ingredients.
  • Season with salt and pepper and serve.

FETA GARBANZO BEAN SALAD



Feta Garbanzo Bean Salad image

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups torn mixed salad greens
1/2 cup crumbled feta cheese

Steps:

  • Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

GARBANZO BEAN SALAD WITH FETA CHEESE



Garbanzo Bean Salad With Feta Cheese image

Packed with flavor, fiber and healthy vitamins - this is a great salad to serve when you have a heavy main dish that needs a lighter compliment.

Provided by CookinDiva

Categories     Beans

Time 15m

Yield 4 1 cup, 4 serving(s)

Number Of Ingredients 12

1 1/4 cups garbanzo beans, canned, drained
1 cup seedless cucumber, cubed
1 cup chopped tomato (grape tomatoes work great)
1/2 cup red onion, chopped
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon capers, drained and chopped
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
salt and pepper, to taste
2 ounces feta cheese, crumbled
kalamata olive, drained (optional)

Steps:

  • Drain one can of garbanzo beans. Chop all other vegetables and add to beans.
  • Mix dressing ingredients together; toss with salad.
  • Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve.
  • If desired, you may also add a few Kalamata olives on top of each plate.

BULGUR SALAD WITH FETA AND PINE NUTS



Bulgur Salad with Feta and Pine Nuts image

Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, shallot, cuke, and citrus. Bulgur is packed with fiber and protein.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

1/4 cup medium-grind bulgur
1 tablespoon pine nuts
2 teaspoons fresh lemon juice
2 teaspoons olive oil, preferably extra-virgin
1/4 cup crumbled feta cheese (1 ounce)
1/2 shallot, minced
1/4 cup fresh parsley, chopped
1/4 cucumber, peeled, halved, seeded, and finely diced
1/2 head Boston lettuce, torn into large pieces
Coarse salt and ground pepper

Steps:

  • In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.
  • Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.
  • Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and half the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.

Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 3 g, Protein 3 g

BULGUR SALAD WITH CHICKPEAS, FETA, AND BASIL



Bulgur Salad With Chickpeas, Feta, and Basil image

Bulgur is one of those ancient grains that is coming back into style because it is healthful and versatile. This particular salad is made with cracked wheat which cooks up fast and gives the salad a nutty flavor and chewy component. I make this with a homemade red wine vinaigrette made with extra-virgin olive oil, red wine vinegar, a little mustard (whole grain), salt and pepper.

Provided by threeovens

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup cracked bulgur wheat
1 teaspoon bouillon (tomato or chicken is nice)
2 tablespoons olive oil
1/2 teaspoon garlic powder
3/4 cup vinaigrette dressing
3 cups cooked chicken, shredded
1 lb chickpeas, cooked rinsed and drained (canned okay)
1 cup bell pepper, chopped (any colors)
4 ounces feta cheese, crumbled
1 cup fresh parsley, coarsely chopped
1 cup fresh basil, coarsely chopped

Steps:

  • In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
  • Stir remaining ingredients, except parsley and basil into the bulgur.
  • Sprinkle with the fresh parsley and basil.
  • NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.

Nutrition Facts : Calories 451, Fat 30.1, SaturatedFat 7.8, Cholesterol 70.4, Sodium 511.8, Carbohydrate 20.9, Fiber 4.2, Sugar 2.3, Protein 24.9

GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories     Salad     Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

PASTA SALAD WITH GARBANZO BEANS, TOMATOES AND FETA CHEESE



Pasta Salad with Garbanzo Beans, Tomatoes and Feta Cheese image

Categories     Salad     Bean     Cheese     Herb     Pasta     Tomato     Low Cal     High Fiber     Fall     Healthy     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 11

3/4 pound fusilli or other corkscrew pasta
1/4 cup finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 tablespoon chopped garlic
2 teaspoons grated lemon peel
6 tablespoons olive oil
2 cups chopped plum tomatoes
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
4 ounces feta cheese, crumbled
Additional chopped fresh mint

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
  • Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.)
  • Mound salad on large shallow platter. Garnish with additional mint.

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and feta cheese will give your bulgur salad the best flavor.
  • Cook the bulgur according to package directions: Be sure to rinse the bulgur before cooking to remove any impurities.
  • Let the bulgur cool completely before assembling the salad: This will help to prevent the salad from becoming soggy.
  • Use a variety of colors and textures in your salad: This will make your salad more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different ingredients: There are many different ways to make a bulgur salad, so feel free to get creative and try different combinations of ingredients.

Conclusion:

Bulgur salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's a great way to use up leftover bulgur, and it's also a great way to get your daily dose of fruits, vegetables, and whole grains. So next time you're looking for a quick and easy meal, give bulgur salad a try. You won't be disappointed!

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