Bulgur Salad With Chickpeas and Feta

Total Time
Prep 10 mins
Cook 20 mins

Simple, satisfying meal. Serve with Pita bread for an easy weeknight meal or as a side to grilled chicken.

Ingredients Nutrition


  1. Bring 2 cups water to boil in medium saucepan.
  2. Remove from heat; add bulgur and salt and stir to blend.
  3. Cover and let stand until bulgur is just tender, about 20 minutes.
  4. Drain well, pressing to extract excess water.
  5. Transfer bulgur to large bowl; cool.
  6. Mix in remaining ingredients.
  7. Season with salt and pepper and serve.


Most Helpful

I tweak it a bit: One I use fresh cherry or small tomatoes (if you're really picky, the brown tomatoes are amazing in this), and add chopped olives, either green or klamata. I just like the extra flavor of the olives in there as well as chickpeas together. I agree it's Tabbouleh on steroids, but hey, often in summer this IS dinner, so worthy way to go.

ceresmary July 06, 2013

Yum, yum! Another great bulgur salad for a hot summer's day -- kind of tabbouleh on steroids. Especially liked the combo of mint and parsley (some fresh spearmint from our garden, which was just about to bolt). I added a few finely chopped radishes for some crunch, which I think was a nice touch. Might make a tad more of the dressing next time, as it did get a bit dry after sitting in the 'fridge for a few hours. Will definitely make it again.

l'ecole July 22, 2012

This recipe is super simple and super healthy! Will absolutely make again and again. I'll try adding a couple teaspoons of orange juice as a variation.

vivianlegrand September 29, 2011

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