Bulgur Salad Recipe
This Bulgur salad is made with #1 fine bulgur wheat, so it doesn't need to be cooked. It soaks up all the dressing and flavors of the cucumbers, tomatoes, and fresh mint.
Servings: 6 servings
Equipment
Ingredients
For the Dressing
- ¼ cup Cortas olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Pomegranate molasses
- 1 teaspoon oregano
- 1 large garlic clove grated
- black pepper
For the Salad
- 1 cup fine #1 bulgur wheat
- 2 ripe plum tomatoes seeded diced
- 1 large cucumber seeded and diced
- 1 cup parsley chopped
- 3 green onions trimmed and thinly sliced
- 2 tablespoons fresh mint chopped
- 1 can chickpeas rinsed and drained
Instructions
- 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.
Video
Notes
Storage: Keep covered and refrigerated for up to 4 days.
Nutrition
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
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