Moroccan-Spiced Bulgur and Chickpea Salad

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Total Time
10 mins
10 mins

From Cooking Light. "Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use any other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots."

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  1. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
  2. Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed.
  3. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.
Most Helpful

4 5

Really nice bulgur salad that also was a hit with our 3 year old son. I actually thought it was nicer before adding the chickpeas, so next time I might leave them out.

4 5

This is great! I left the cranberries and did not add anyother dried fruit. But i love it for a light supper and it is also easy to brown bag. Thank you for sharing!

4 5

This was really tasty and very filling! I subbed raisins for the cranberries and skipped the almonds (didn't have any on hand), but it was still outstanding! I gave four stars only b/c I might add a bit more spice next time as it got a little bland as it sat in the fridge, but overall very good.