Lemony Bulgur Salad

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.


6 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 6 Minutes
Other: 2 Hours, 30 Minutes

Nutritional 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


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


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.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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