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Bulgur, Lentil and Chickpea Salad

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  • Prep 15 min
  • Total 25 min
  • Ingredients 12
  • Servings 2
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Morena Escardo I love Middle Eastern cuisine, but when it comes to cooking it I usually stay in my comfort zone and stick to just a few familiar staples. When I learned many years ago how easy preparing couscous was, it quickly became my Middle Eastern best friend and I spent a decade ignoring any other options. Even though couscous is indeed delicious and extremely versatile, my culinary loyalty was keeping me from discovering other enticing ingredients. Bulgur wheat was one of them. It was not until a few weeks ago that I ventured into preparing a traditional Tabbouleh salad the way it’s supposed to be made: with bulgur. It also was not until then that I realized how much I had been missing out on! This mysterious ingredient (which is simply cracked wheat) is now my new couscous. I’ve discovered how much I like it, how well it adjusts to so many other flavors and textures, and (my favorite part) how effortless it is to make! This is one of my first experiments with it. I hope you like it.
by Qué Rica Vida Cocina
Updated Dec 10, 2013
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Ingredients

  • 4 cups of water
  • 1 cup bulgur wheat
  • 1/4 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tomatoes, chopped
  • 1/2 cup cooked lentils
  • 1/2 cup cooked chickpeas
  • 4 tablespoon of lemon juice
  • 2 tablespoons olive oil
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley
  • Salt and pepper, to taste

Directions

  •  
    1
    Heat a pan with water until it boils. Pour water in a bowl and add the bulgur wheat. Let it soak there for 20 minutes.
  •  
    2
    In the meantime, combine all the other ingredients in a large bowl.
  •  
    3
    When the bulgur is ready, drain and add to the salad bowl.
  •  
    4
    Stir well and serve.

Expert Tips

  • tip 1
    Original tabbouleh has mint and no cilantro, so make this change if you want a more traditional taste. You can also add chopped cucumber.
  • tip 2
    Other than bulgur, you can use couscous to make this salad. Use quinoa or brown rice for gluten-free options.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Morena Escardo I love Middle Eastern cuisine, but when it comes to cooking it I usually stay in my comfort zone and stick to just a few familiar staples. When I learned many years ago how easy preparing couscous was, it quickly became my Middle Eastern best friend and I spent a decade ignoring any other options. Even though couscous is indeed delicious and extremely versatile, my culinary loyalty was keeping me from discovering other enticing ingredients. Bulgur wheat was one of them. It was not until a few weeks ago that I ventured into preparing a traditional Tabbouleh salad the way it’s supposed to be made: with bulgur. It also was not until then that I realized how much I had been missing out on! This mysterious ingredient (which is simply cracked wheat) is now my new couscous. I’ve discovered how much I like it, how well it adjusts to so many other flavors and textures, and (my favorite part) how effortless it is to make! This is one of my first experiments with it. I hope you like it.
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