The Best "Different Type" of Bulgur Salad
This unique bulgur salad is a sophisticated boost for your body and mind. Indulge in this tasty treat anytime especially when you need a quick nourishing detox!
Ingredients
- ▢ Fresh Cilantro – 1 bunch
- ▢ Organic dill – 1 small bunch
- ▢ Flat leaf Spinach - 4 oz
- ▢ Cucumber – 2 medium
- ▢ Black Olives – 2 - 6oz cans
- ▢ Roma Tomatoes – 6 small
- ▢ Red onion – 1 medium
- ▢ Red Bell Pepper – 1 large
- ▢ Chickpeas – 2 - 6oz cans
- ▢ Bulgur – 1 cup
- ▢ Boiling Water – 3 cups
- ▢ Pink Himalayan Salt – 1 tsp (or sprinkle to taste)
- ▢ Black Pepper – ½ tsp (or sprinkle to taste)
- ▢ Lemon – 2 small
- ▢ Olive Oil – ⅓ cup
Instructions
- Gather all ingredients, a small pot to boil water, a large bowl to mix the salad, a small container for the dressing, measuring cups, and a mixing utensil.
Bulgur Prep
- Rinse bulgur and set aside.
- Add water to small pot, place on high heat until the water starts to boil.
- Remove boiling water from heat and add the bulgur to the pot.
- Allow the bulgur to sit for 15-30 minutes or until the water is visibly absorbed.
Bulgur Salad Prep
- Rinse all vegetables well.
- Open the cans of chickpeas and olives and rinse well and set aside.
- Finely chop the cilantro, dill, spinach, and red onion and add them to the bowl.
- Chop the tomatoes, cucumbers, and bell pepper into chunks and add them to the bowl.
- Add the drained chickpeas and olives to the bowl.
- Next add the bulgur to the bowl.
- Drizzle the dressing across the top of the salad and mix the salad well.
- Serve immediately or store in the refrigerator to chill before serving.
Dressing Prep
- Squeeze lemon juice into a small container
- Add the olive oil and seasonings to the container and stir or shake well.
Notes
- Feel free to substitute quinoa for bulgur.
- I used coarse bulgur in this recipe. A good rule of thumb is to check for the water to be absorbed. The bulgur should be fluffy in texture and tender to taste.
- Be sure to drain the bulgur of any excess water that was not absorbed as needed before adding the salad.
- Finely chopping your herbs and leafy greens may take you a while so to save time, you can use a food processor.
- Feel free to cook raw chickpeas instead of canned chickpeas. One easy method is to add 1-1.5 cups of chickpeas to a crockpot (or instapot) and add 3-4 cups of water. Select the beans cooking setting. Be sure to select the high pressure setting as well. You can do this without soaking the beans overnight.
- There are many ways to juice a lemon i.e. using a fruit squeezer, a juicer, microwaving it and squeezing by hand, and more.
- You can skip the salad container and add the dressing directly to your salad.
- Note that olive spreads well so a little go a long way. However, if you want to add a little more than you can. The goal is for the dressing to coat the salad gracefully and not drown the ingredients making it a cold soup.
- This salad can last up to one week from my experience.
- Please try to use the freshest and firmest vegetables for your salads. Save the mushy ones for your soups and stews.
- This recipe may take less than 25 minutes depending on your prep and chopping skill, speed, and accuracy (or if you use the processor of course).