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Bulgur Chickpea Salad

Rated as 4.33 out of 5 Stars

"This tabbouleh salad variation is a meal in itself."
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Ingredients

2 h 40 m servings 273 cals
Original recipe yields 7 servings (6 to 8 servings)

Directions

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  • Prep

  • Ready In

  1. In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
  2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
  3. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.

Nutrition Facts


Per Serving: 273 calories; 16.6 g fat; 28.8 g carbohydrates; 5.2 g protein; 0 mg cholesterol; 143 mg sodium. Full nutrition

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Reviews

Read all reviews 64
  1. 83 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

Great recipe! I was really surprised how much I enjoyed it. However, I would reduce the amount of oil next time. I used a high quality oil and it was too rich. I also used cilantro instead of pa...

Most helpful critical review

The idea is great, and I will make this again, but with modifications. There was way too much oil in this. The oil basically overpowered what should have been the fresh, delicious flavours of th...

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The idea is great, and I will make this again, but with modifications. There was way too much oil in this. The oil basically overpowered what should have been the fresh, delicious flavours of th...

Great recipe! I was really surprised how much I enjoyed it. However, I would reduce the amount of oil next time. I used a high quality oil and it was too rich. I also used cilantro instead of pa...

Excellent! This recipe was a huge succes with all my friends. I like this version since it is more nutricious for vegetarians. I added virgin olive oil and a little bit more lemon juice since th...

The base recipe has a few problems, but you can modify it to make it delicious. Use half, or less, the amount of oil. I added salt, curry and powdered ginger, and it was wonderful. The recipe...

This salad is very good and very easy. I did not layer it as the recipe calls for, just tossed all of the ingredients together and let them meld in the fridge for a while.

This recipe is pretty good. I made a few alterations along the way. I cut back the lemon to half of what the recipe called for, used extra virgin olive oil instead of veggie oil, and instead o...

Very healthy and nutritious meal. When I was preparing this dish I really didnt think I was going to like it. But once I ate it, it tasted great. It has a Middle Eastern flavor. Very good.

A delicious alternative to regular tabouleh-- the garbonzos add a nice contrasting texture and flavor and give the salad the ability to stand on its own as a meal. Very moist and flavorful.

This was so good, I added some canned corn to it for a variation. I also cut the lemon and oil to 1/8 cup of each as I'm not a big dressing fan.