Chickpea, Bulgur, Mint, and Vegetable Salad

bulgur salad

A bulgur, chickpea, mint, and spring vegetable salad inspired by North African and Levantine flavors. Tossed in a delicious orange juice and lemon dressing, it is a most refreshing meal or starter for a heated summer day. And if you’re looking for an accompaniment, this salad pairs well with seared salmon or chicken.


1/4 cup/ 50 gr. fine bulgur wheat
3 cucumbers/ about 250 gr., chopped
2 large tomatoes/ about 300 gr., chopped
1 cup cooked or canned chickpeas/about 170 gr.
generous handful fresh mint, chopped
4 tablespoons sultanas (yellow raisins)
2 tablespoons pistachios, coarsely chopped
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
salt, to your taste


1. Place the bulgur in a small bowl and add 1/4 cup plus 2 tablespoons of boiling water. Cover the bowl with plastic wrap and leave to sit for about 15 minutes. Remove the wrap and drain the bulgur using a strainer.

2. Combine the bulgur, cucumbers, tomatoes, chickpeas, mint, raisins, and pistachios in a serving bowl. Mix together the orange juice, lemon juice, olive oil, and honey, and drizzle onto the salad. Toss together to combine. Season with salt and serve at once.

Bulgur salad


3 Comments Add yours

  1. That looks and sounds lovely and fresh 💚

    Liked by 1 person

  2. Megala says:

    Beautiful salad, looks so refreshing !

    Liked by 1 person

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