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Large bowl of bulgur salad with salt and pepper in pinch bowl to it
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4.98 from 37 votes

Bulgur Chickpea Salad

This vegan bulgur chickpea salad is full of flavors from the Mediterranean. Simple to make and no cooking required, it's hearty, healthy and filling.
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 299kcal
Author Yumna Jawad


For the Dressing

For the Salad

  • 1 cup extra fine #1 bulgur wheat
  • 2 plum tomatoes seeded diced
  • 1 large cucumber seeded and diced
  • 1 cup chopped parsley
  • 3 green onions trimmed and thinly sliced
  • 2 tablespoons fresh chopped mint
  • 1 can chickpeas rinsed and drained


  • In a large bowl, whisk together oil, lemon juice, pomegranate molasses, oregano, garlic and black pepper until well combined.
  • Add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes, fluffing occasionally.
  • When ready, add the tomatoes, cucumbers, parsley, green onions, mint and chickpeas on top of the bulgur. Gently toss to combine.
  • Serve at room temperature or cold.



Storage: Keep covered and refrigerated for up to 4 days.


Calories: 299kcal | Carbohydrates: 42g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 18mg | Potassium: 514mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1209IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 4mg