ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemony Bulgur Salad

Prep time 15 mins
Cook time 6 mins
Other time 2 hrs, 30 mins
Yield 6 servings (serving size: 3/4 cup)
Bulgur has a nutty flavor and a slightly chewy texture. It pairs well with the lemon dressing in this salad. Because bulgur is made from whole wheat grains, it's an excellent source of fiber.

Ingredients

  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup diced seeded cucumber
  • 1/2 cup diced seeded tomato
  • 2 tablespoons chopped green onions (about 1)
  • 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained

Nutrition Information

  • calories 170
  • caloriesfromfat 29 %
  • fat 5.5 g
  • satfat 0.7 g
  • protein 5.5 g
  • carbohydrate 26.4 g
  • fiber 6.7 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 291 mg
  • calcium 30 mg

How to Make It

  1. Combine bulgur and boiling water in a medium bowl. Cover and let stand 30 minutes.

  2. While bulgur stands, combine oil and next 4 ingredients in a small bowl; stir well with a whisk.

  3. Combine bulgur, oil mixture, cucumber, and remaining ingredients in a bowl; stir well. Cover and chill 2 hours.

Oxmoor House Healthy Eating Collection