This versatile salad is also great with dressings like balsamic vinaigrette, ranch, oil and red wine vinegar, Russian, and Italian. You get the added bonus of storing any extra for another salad in the future.

I suggest mixing them in a separate container and then adding them as one. When you add the dressing ingredients to the salad individually, you get an uneven distribution. It will be cool and refreshing when it comes out. Just place some plastic wrap over the top and refrigerate for an hour before serving. Let your Bulgur Salad chill in the fridge. Once you’ve prepared your salad, let it chill in the fridge for a little bit so the flavors can marry and develop.Cooking your own can take hours and the canned ones are generally more tender, so I suggest going that route. Save time with canned chickpeas. Using canned chickpeas that are already cooked will save you time.Cut the vegetables into similar bite-sized pieces. As you chop the vegetables, remember to keep them to a consistent size that is similar to the other ingredients.Pour the dressing over everything and stir well to combine. Add the cucumbers, onion, bell pepper, parsley, and chives.Ĥ. Fluff the bulgur with a fork and then place it in a large mixing bowl.

While that is going on, place all of the dressing ingredients into a small lidded jar and shake vigorously to combine.ģ. Pour boiling water over them and cover the bowl with plastic wrap.

The Dressing: Olive oil, Garlic, Lemon juice, Cumin powder, Salt, and Black pepper.ġ.

Or you can make it with dill or basil instead.

Onion. Red, yellow, or white can be used.

English cucumbers are good, but any variety will do.

Chickpeas. You can use fully cooked canned beans or cook them yourself.

Bulgur. Regular or light bulgur works here.

Snappy salads nutrition