Lemony Bulgur Chickpea Salad

Lemony Bulgur Chickpea Salad

Lemony Bulgur Chickpea Salad Recipe

This fresh, vegan-friendly salad is a bright and flavorful combination of lemony bulgur, chickpeas, and vegetables. With its light, yet filling texture and simple ingredients, this salad is perfect for a light lunch or side dish. It’s also a great way to use up leftover bulgur, if you have any on hand. This salad is easy to prepare and can be served cold or at room temperature.


  • 1 cup uncooked bulgur
  • 2 cups vegetable broth
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/4 cup finely diced red onion
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced carrot
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


1. Place the bulgur in a medium bowl and pour the vegetable broth over it. Cover the bowl with a plate and let the bulgur sit for about 20 minutes, until it has absorbed all of the liquid.

2. In a large bowl, combine the cooked bulgur, chickpeas, red onion, celery, red bell pepper, carrot, and parsley.

3. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper. Pour the dressing over the salad and mix until everything is evenly coated.

4. Serve the salad cold or at room temperature. Enjoy!

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