Kisir is a Turkish version of tabbouleh, with familiar ingredients and more spice. We've added chickpeas for extra protein. Increase the hot chile paste with garlic to suit your taste. It's an ideal make-ahead, no-cook meal--simply assemble and refrigerate up to two days in advance to soften the bulgur. This salad is great on its own as a one-dish supper, wrapped in lettuce or cabbage leaves, or as a sandwich filling for pita pockets.


4 servings (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 269
Caloriesfromfat 17 %
Fat 5.2 g
Satfat 0.5 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 9.8 g
Carbohydrate 50.4 g
Fiber 12.5 g
Cholesterol 0.0 mg
Iron 2.7 mg
Sodium 386 mg
Calcium 67 mg


1 1/4 cups uncooked bulgur
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup hot water
1 tablespoon extravirgin olive oil
1 teaspoon chile paste with garlic (such as sambal oelek)
1/2 teaspoon salt, divided
1/2 cup chopped green onions
1 cup chopped plum tomato (about 3 tomatoes)
1 cup chopped seeded peeled cucumber
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 cup chopped green bell pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained


Place bulgur in a large bowl.

Combine juice, 1/4 cup hot water, olive oil, chile paste, and 1/4 teaspoon salt; drizzle over bulgur, stirring to combine. Sprinkle green onions evenly over bulgur mixture; layer chopped tomato and cucumber over onions. Sprinkle with remaining 1/4 teaspoon salt, mint, parsley, and dill; top with bell pepper and chickpeas. Cover and chill 24 to 48 hours. Toss gently before serving.

Kathryn Conrad,

Cooking Light

March 2007
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