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.
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.
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?
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 Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
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.
- 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
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.
In a bowl, mix together bulgur, chickpeas, tomatoes, cucumber, scallion, mint and lemon juice. Add salt and pepper to taste.
Refrigerate at least 30 minutes or until ready to serve.
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