Summer Bulgur Salad

This easy Summer Bulgur Salad with chickpeas, tomatoes, cucumber, scallions, and a zesty lemon dressing makes for a light, yet satisfying vegan lunch salad or a healthy side dish.

Summer Bulgur Salad with cucumbers, chickpeas and tomatoes decorated with fresh mint and served in two bowls with tomatoes on the side

Today is my blog’s one week anniversary! yay!
What? Does nobody care about a one week anniversary? Oh ok, sorry about that, it’s just that I’m really excited I finally launched my food blog!!

But now, let’s be serious for like…a minute. Just one. Let’s talk about food and this Summer Bulgur Salad recipe.

The weather in Paris is finally getting better (it still doesn’t feel like summer but let’s say…spring. Which is better than the rainy days we’ve been having lately) so I was in a mood for an easy, refreshing g summer salad.

And this Bulgur Summer Salad did the job perfectly. The fresh mint, together with some tomatoes and cucumber makes this bulgur salad very fresh and light. And thanks to the bulgur and the chickpeas this light salad is totally satisfying for a lunch or a light dinner.

 

overhead shot of Summer Bulgur Salad with cucumbers, chickpeas and tomatoes decorated with fresh mint and served in two bowls placed on a white and red kitchen towel

And did I mention this Summer Bulgur Salad recipe is really easy and quick? You simply cook the bulgur, chop the salad ingredients, and combine.

Now tell me, do you see any good reason for you not to try this Summer Bulgur Salad?

Summer Bulgur Salad with cucumbers, chickpeas and tomatoes decorated with fresh mint and served in two bowls with tomatoes on the side

If you tried this Summer Bulgur Salad, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

Summer Bulgur Salad
5 from 1 vote
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Summer Bulgur Salad

This easy Summer Bulgur Salad with chickpeas, tomatoes, cucumber, scallions and a zesty lemon dressing makes for a light, yet satisfying vegan lunch salad or a healthy side dish. 

Course Salad, Side Dish
Cuisine Mediterranean
Keyword clean eating, easy, healthy
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 people
Calories 96 kcal

Ingredients

  • 1/2 cup dried bulgur
  • 1 cup salted water
  • 3/4 cup cooked chickpeas
  • 1 cup  tomatoes  chopped
  • 1 cup  cucumber peeled and chopped
  • 1/4 cup  scallion, white part only  chopped
  • 5 leaves fresh mint finely chopped
  • the juice of 1.5 lemons
  • salt and pepper to taste

Instructions

  1. In a non-stick skillet, brown bulgur (don’t add any oil or butter). Add water, bring to a boil and reduce to low heat. Cook until water has fully evaporated. Fluff bulgur with a fork to separate the grains. Let cool completely.

  2. In a bowl, mix together bulgur, chickpeas, tomatoes, cucumber, scallion, mint and lemon juice. Add salt and pepper to taste. 
  3. Refrigerate at least 30 minutes or until ready to serve.
Nutrition Facts
Summer Bulgur Salad
Amount Per Serving (0.5 cup)
Calories 96
% Daily Value*
Sodium 8mg 0%
Potassium 319mg 9%
Total Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Sugars 3g
Protein 4g 8%
Vitamin A 9.1%
Vitamin C 28%
Calcium 3.8%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

More summer salad recipes you might like:

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posted in
Dairy Free Recipes Salads Side dishes Summer Recipes Under 300 cal Vegan Vegetarian
13 Comments
  1. Happy 1 week! I am happy to have stumbled upon your blog. You have a really refreshing site. The pictures are really crisp too. I look forward for more posts and more delicious treats.
    This is a must try!

  2. Congrats on starting up your food blog! Your photos and recipes both look lovely! I’ve been blogging for over a year but just recently bought my own domain and set up the Thesis theme with wordpress! So far so good! If you have any questions feel free to ask, I’d be happy to help with anything I can!

    1. Hi Vicky! I started up with my own domain, I thought it would be more convenient for the future. My boyfriend is kind of a geek haha so he was able to help me with all the technical aspects of setting up a WP blog. Thank you very much for the kind words!!

  3. I’m excited to try this delicious-sounding recipe! Pardon my ignorance, but how much lemon juice are you advising we use? The juice of 1.5 lemons?

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