Bulgur and Chickpeas With Preserved Lemon Vinaigrette

Total Time
Prep 25 mins
Cook 0 mins

This dish is loaded with texture and flavor. Wrap it in a whole-grain pita for lunch, take it on a picnic, or serve it as a side dish at dinner. If using canned chickpeas, be sure to rinse and drain thoroughly to remove salt.

Ingredients Nutrition


  1. In a small saucepan, bring the vegetable stock to a boil.
  2. Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
  3. Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
  5. In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
  6. Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.
Most Helpful

This is just outstanding! I added fresh tomatoes instead of sundried and omitted the olives - out of preference, instead of olives I added a bit of feta cheese. I also used lemon peel since I did not have preserved lemons. Just love it, flavours, texture and everything just balance so nicely. Thank you for sharing this keeper!

Deantini July 17, 2011

DH really enjoyed this dish. I did leave out the sun-dried tomatoes because he doesn't like them. Made for Ramadan Tag 09

Nasseh October 03, 2009

Yum, this was really tasty and quick to make. I have a bunch of preserved lemons to use up, so this recipe helped me out a bit. I used freshly made chickpeas and had to use orange juice instead of lemon (that's what I had) but otherwise kept to the recipe (pretty much- though I decreased the oil quite a bit). Thanks for posting this lovely dish.

VegSocialWorker December 03, 2008