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.
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.
Summer Bulgur Salad https://www.notenoughcinnamon.com/summer-bulgur-salad/