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.

Yield: 6 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 29%
  • Fat: 5.5g
  • Saturated fat: 0.7g
  • Protein: 5.5g
  • Carbohydrate: 26.4g
  • Fiber: 6.7g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 291mg
  • Calcium: 30mg


  • 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. 1. Combine bulgur and boiling water in a medium bowl. Cover and let stand 30 minutes.
  2. 2. While bulgur stands, combine oil and next 4 ingredients in a small bowl; stir well with a whisk.
  3. 3. Combine bulgur, oil mixture, cucumber, and remaining ingredients in a bowl; stir well. Cover and chill 2 hours.
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